It is Saturday, you have mashed potatoes coming out of your ears and sweet potatoes coming out of your nose. When you sneeze the reminiscence of cranberry sauce is on your hand, and if you have to eat more stuffing you might throw up. But there are still plenty of leftovers and you have no idea what to do with them, and you are sick and tired of eating the same leftover sandwich I posted early (I know, you couldn’t resist yourself).
Let me help.
I recently became bahn mi’s biggest fan. I can’t get enough of it. I have eaten it so much, I decided it is time to start making my own, and I figured a turkey bahn mi wouldn’t be terrible. There are so many powerful flavors in bahn mi, from the salty and sweet pickled carrots and diakon, to the cilantro, and finally the creamy and spicy sriracha mayo, you wouldn’t have the slightest idea you were eating Thanksgiving leftovers!
Ingredients (per/ sandwich)
Leftover turkey meat
1 crispy baguette
2 long cucumber slices
3 jalapeno slices
1/2 cup pickled carrots and daikon
(for the pickling brine, I used 1 cup sugar to about 1.5 cups rice vinegar… I also put in a little ginger and lemongrass)
1/4-1/2 cup cilantro
A generous amount of sriracha mayo (mix to your spiciness liking)
Preparation
1) Julienne diakon and carrots, and place in simmering brine (1 cup sugar, 1.5 cups rice vinegar). Cook for about 10-20 minutes, or until vegetables are tender.
2) Combing sriracha and mayonnaise until thoroughly mixed to desired spice.
3) Cut jalapeno and cucumber very thin (I used a mandolin).
4) Toast the baguette, and combine all the ingredients.
5) Grab a napkin and enjoy!!
seizethesupper 
Just wanted to give you a heads up that you are spelling my people’s sandwich incorrectly!
It should be BANH mi 🙂 Bahn is how you would spell it in Thai.
P.S. Your mom says hi! 😀
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Haha! Thanks Sam! I will be sure to edit that… my mom told me the Vietnamese v. Thai criticism would be coming! Feel free to keep the critiques coming and thanks for checking out the blog!
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