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Num Pang spices up Thanksgiving leftovers
Hoisin BBQ Sauce
Serves 4, Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Give your carrots a super-quick pickle, heap on cilantro and cucumbers for a bite of freshness, and, most importantly, toss leftover shredded turkey with a hoisin barbecue sauce whose fiery heat adds a slow low-level burn.
Do ahead: Make the hoisin sauce ahead and store it in the fridge for up to three days.
Simply reheat it with a splash of water in a small saucepan over medium heat. Then toss it with the turkey and stack your sandwich.
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:
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)