BBQ Turkey Bahn Mi

INGREDIENTS

• 2 good quality, fresh, French baguettes 

• 1 teaspoon sriracha or chile-garlic sauce (such as sambal) 

• ½ cup cranberry sauce 

• 1 English cucumber, halved widthwise and sliced lengthwise into long ¼- inch-thick strips 

• 1 cup fresh cilantro leaves (some stem is OK)

• 2 medium carrots

• 4 radishes

• vinegar 

• sugar

• kosher salt

• sesame oil

• black sesame seeds

• red onion 

• rice vinegar

• leftover roast or smoked turkey

• hoisin sauce

For the Pickled Carrots:

• 2 medium carrots, peeled and shredded (about 2 cups shredded carrots)

• 4 radishes sliced matchstick

• ¼ cup rice vinegar

• 1 tablespoon sugar

• ¼ teaspoon kosher salt

• Freshly ground black pepper, to taste

For the Hoisin BBQ Sauce:

• 2 tablespoons sesame oil

• 1 teaspoon black sesame seeds

• 2½ cups thinly sliced red onion (1 large red onion)

• 3 tablespoons sriracha or chile-garlic sauce (such as sambal), plus more to taste

• 3 tablespoons rice vinegar

• ½ cup hoisin sauce

• ½ teaspoon kosher salt

• 4 cups shredded or sliced roast turkey

For the Sandwich:

DIRECTIONS

1. Make the pickled carrots: In a large bowl, toss the shredded carrots with the white vinegar, radishes, sugar, salt and a pinch of pepper. Set aside and let macerate. Makes 1½ cups. OR use quick pickled carrots and quick pickled onions

2. Make the BBQ turkey: In a medium saucepan, heat the sesame oil over medium-high heat. Add the black sesame seeds and red onion, and cook, stirring occasionally, until the onions start to brown, 7 to 10 minutes. Add the chile-garlic sauce and let simmer until the onions absorb the chile paste, 7 minutes more, stirring occasionally. Add the rice vinegar, hoisin sauce and salt, and continue to simmer until the onions are coated and the sauce is heated through, 2 minutes. Makes 1¼ cups of sauce. Remove from the heat and adjust the seasoning with more chile-garlic sauce. Add the turkey, mixing to coat well.

3. Assemble the sandwich: Slice each baguette in half, crosswise, and cut open each half, leaving the tops attached to the bottoms. Scoop out some of the bread if theyre thick leaving a cavity for more toppings. Heat a large skillet over medium-high heat and toast the bread pieces, cut-sides down, until golden brown, 2 to 3 minutes.

4. In a small bowl, stir together the mayonnaise and sriracha, and spread onto the top insides of each toasted baguette. Spread the cranberry sauce on the bottom insides and layer with the turkey, pickled carrots, cucumber and cilantro leaves. Serve. 

Urban Cowgill 2016 (updated 2024)