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Turkey Bánh mì

By Emily Kydd

Use up leftovers from a Sunday roast such as turkey and red cabbage in this vibrant Vietnamese sandwich

Prep:30 mins
No cook

Serves 2
Easy

Nutrition per serving

kcal 541
fat 15g
saturates 3g
carbs 64g
sugars 15g
fibre 7g
protein 34g
salt 1.6g

Ingredients

2 small baguettes
50g chicken livers pâté
¼ cucumber, thinly sliced on the diagonal
140g leftover turkeys, shredded
1 tbsp mayonnaise
1 red chilli, ½ finely chopped, ½ finely sliced
handful mint leaf
2 small carrots, coarsely grated
75g red cabbage, thinly sliced
¼ tsp grated ginger
½ tbsp rice vinegar
½ tsp golden caster sugar

Method

To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins.
Halve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in.

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