Turkey Breast Banh Mi
Prep Time:
30 minutes
Cook Time:
1 hour
Servings:
3 sandwiches (makes 2½ cups chutney)
Ingredients
  • 1½ cups white vinegar
  • ⅓ cup sugar
  • Pinch salt and freshly ground black pepper
  • 6 medium carrots, peeled and roughly shredded
  • 8 ounces dried cranberries
  • ¾ cup water
  • ½ cup apple cider
  • ½ cup apple cider vinegar
  • ½ cup sugar
  • 1½ teaspoons minced fresh ginger
  • ¼ red apple, peeled and diced
  • ¼ whole dried red chili
  • ¼ teaspoon ground star anise
  • Chili Mayo 
  • ½ cup mayonnaise (preferably Hellman's)
  • 2¼ teaspoons sambal chili paste
  • ¼ teaspoon sugar
  • Pinch salt and freshly ground black pepper
  • 1 pound thickly sliced turkey breast
  • 1 French baguette
  • 2 tablespoons unsalted butter, softened
  • 1 English cucumber, cut into ½ inch thick rounds
  • 2 handfuls cilantro
  • Pickled carrots (recipe above)
  • Chili mayo (recipe above)
  • Spiced cranberry-apple chutney (recipe above)
Directions
  1. Pickle the carrots: In a small saucepan, combine the white vinegar, sugar, salt and pepper, and set over medium heat. Stir until the sugar has dissolved. Remove from heat and let cool slightly, then add carrots. Refrigerate and let pickle for 1 hour.
  2. Make the chutney: In a medium pot combine all ingredients, set over medium heat and bring to a simmer. Simmer until ginger is soft, 20 to 30 minutes. Turn off heat. Using an immersion blender, grind into a fine puree. Let cool. Store in a seal container in the fridge.
  3. Make the mayo: In a small bowl, mix the mayonnaise, sambal, sugar, salt and pepper. Refrigerator until ready to use.
  4. Assemble the sandwich: preheat the oven to broil. Cut the baguette horizontally in half. Butter each side. Set under the broiler and toast until golden brown. Spread chili mayo on bottom half of bread, spread cranberry sauce on top half of bread. To the bottom half, layer sliced cucumbers, drained pickled carrots, and cilantro. Cover with turkey and the top half of bread. Cut into three equal pieces.