Name: Turkey Bánh mì
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 2 small baguettes; 50g chicken liver pâté; ¼ cucumber thinly sliced on the diagonal; 140g leftover turkey shredded; 1 tbsp mayonnaise; 1 red chilli 0.5 finely chopped, 0.5 finely sliced; handful mint leaves; 2 small carrots coarsely grated; 75g red cabbage thinly sliced; ¼ tsp grated ginger; ½ tbsp rice vinegar; ½ tsp golden caster sugar

2 small baguettes
50g chicken liver
pâté
¼ cucumber
thinly sliced on the diagonal
140g leftover turkey
shredded
1 tbsp mayonnaise
1 red chilli
0.5 finely chopped, 0.5 finely sliced
handful mint leaves

For the pickled slaw

2 small carrots
coarsely grated
75g red cabbage
thinly sliced
¼ tsp grated ginger
½ tbsp rice vinegar
½ tsp golden caster sugar

Method

step 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.
step 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.