Turkey Bánh mì

Method5 steps · about 30 min

1. 1

   Step 1: Coarsely grate both small carrots (2 small) and thinly slice all the red cabbage (75 g). Put them in a large bowl. In a small bowl combine the grated fresh ginger (¼ tsp), rice vinegar (½ tbsp), golden caster sugar (½ tsp) and a few pinches of salt to make the dressing.

   Uses 2 small carrots, coarsely grated · 75 g red cabbage, thinly sliced · ¼ tsp grated fresh ginger · ½ tbsp rice vinegar · ½ tsp golden caster sugar · A few pinches salt for pickled slaw

2. 2

   Step 2: Pour all the prepared dressing over the carrot and cabbage and toss well. Set the complete slaw aside for at least fifteen minutes to pickle lightly.

   Initial 15 minute quick pickle for complete slaw · 15 minUses All the vegetables and dressing

3. 3

   Step 3: Split both small baguettes lengthways. Spread all the purchased ready-to-eat chicken liver pâté (50 g) over their bottom halves. Divide the pickled slaw, the thinly sliced quarter cucumber and all 140 g fully cooked shredded turkey between the two sandwiches.

   Uses 2 small baguettes · 50 g purchased ready-to-eat chicken liver pâté · All the pickled slaw · ¼ cucumber, thinly sliced diagonally · 140 g fully cooked leftover turkey, shredded

4. 4

   Step 4: Finely chop half the red chilli and finely slice the other half. Mix all the mayonnaise (1 tbsp) with the chopped half and dollop it over both filled sandwiches. Scatter over the washed mint leaves and the sliced half of the same chilli.

   Uses Both filled sandwich bottoms · 1 tbsp mayonnaise · Whole one red chilli split half finely chopped for mayonnaise and half sliced for garnish · A handful fresh mint leaves

5. 5

   Step 5: Put the baguette tops over the fillings and serve both completed sandwiches straight away.

   Uses Both completed sandwiches