Vietnamese-style Turkey Subs

Vietnamese-style Turkey Subs
Annabelle Breakey
Yields Makes 4 sandwiches Prep Time 55 mins
This hearty sandwich is a great way to use leftover dark turkey meat, which stands up well to the strongly-flavored dressing, made from rice vinegar, green onions, lime juice, and zesty spices. A slightly off-dry Riesling is a great match for the sandwich's intense flavors.

Ingredients

 3 cups finely shredded cabbage (see Notes)
 1/2 cup finely shredded carrots
 1/2 cup rice vinegar, divided
 1/2 teaspoon salt
 1 teaspoon sugar
 1/3 cup thickly sliced green onions (including tops)
 1 tablespoon lime juice
 1 tablespoon chopped fresh ginger
 2 teaspoons chopped garlic
 1/2 teaspoon Chinese five-spice powder
 4 cups shredded cooked turkey (mostly dark meat)
 1 thick, light-textured baguette, cut into 4 sections, or 4 long rolls such as bolillos (see Notes)
  About 4 tsp. Asian chili paste
 1/4 cup fresh cilantro leaves
Nutrition Facts

Servings 0

Amount Per Serving
Calories 542Calories from Fat 23
% Daily Value *
Total Fat 14g22%
Saturated Fat 4g20%
Cholesterol 123mg41%
Sodium 966mg41%
Total Carbohydrate 53g18%
Dietary Fiber 4.4g18%
Protein 49g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a bowl, mix cabbage and carrots with 1/4 cup rice vinegar, the salt, and sugar; let stand about 30 minutes.

Step 2
2

In a food processor or blender, combine remaining 1/4 cup rice vinegar with green onions, lime juice, ginger, garlic, and five-spice powder. Whirl until smooth. Pour mixture into a bowl. Add turkey and mix to coat.

Step 3
3

Split baguette sections or bolillos lengthwise almost all the way through, leaving halves attached at one side. Spread about 1 tsp. chili paste on 1 cut side of each. Mound turkey mixture on top, then add on cabbage mixture and cilantro leaves.

Step 4
4

Note: Nutritional analysis is per sandwich.

Ingredients

 3 cups finely shredded cabbage (see Notes)
 1/2 cup finely shredded carrots
 1/2 cup rice vinegar, divided
 1/2 teaspoon salt
 1 teaspoon sugar
 1/3 cup thickly sliced green onions (including tops)
 1 tablespoon lime juice
 1 tablespoon chopped fresh ginger
 2 teaspoons chopped garlic
 1/2 teaspoon Chinese five-spice powder
 4 cups shredded cooked turkey (mostly dark meat)
 1 thick, light-textured baguette, cut into 4 sections, or 4 long rolls such as bolillos (see Notes)
  About 4 tsp. Asian chili paste
 1/4 cup fresh cilantro leaves

Directions

Step 1
1

In a bowl, mix cabbage and carrots with 1/4 cup rice vinegar, the salt, and sugar; let stand about 30 minutes.

Step 2
2

In a food processor or blender, combine remaining 1/4 cup rice vinegar with green onions, lime juice, ginger, garlic, and five-spice powder. Whirl until smooth. Pour mixture into a bowl. Add turkey and mix to coat.

Step 3
3

Split baguette sections or bolillos lengthwise almost all the way through, leaving halves attached at one side. Spread about 1 tsp. chili paste on 1 cut side of each. Mound turkey mixture on top, then add on cabbage mixture and cilantro leaves.

Step 4
4

Note: Nutritional analysis is per sandwich.

Vietnamese-style Turkey Subs
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