Turkey Bánh mì

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


  • 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


  1. 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.

  2. 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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