Turkey Banh Mi Sandwich

Banh mi is a Vietnamese sandwich that melds French bread with the fresh, herbal flavors of Vietnam.   Although technically Bánh mì is the Vietnamese word for baguette, today we associate this hearty sandwich with its pickled veggies, tasty sauces and often pork.

This recipe is a great way to use leftover turkey from your freezer, especially the dark meat.   And who doesn’t need a new cranberry recipe, especially one that can accompany any number of meals all winter long.   Keep a bag of cranberries in the fridge to repeat this once or twice during the holidays.

Serves 4

Quick-Pickled Cranberries

  • 1/2 c sugar
  • 1/2 c rice vinegar
  • 1/2 tsp salt
  • 1/2 c chopped cranberries
  • 1 c shredded carrot


  • 1 or 2 baguettes, cut into 4 to 6-inch lengths
  • 4 Tbsp mayonnaise
  • 1 tsp vegetable oil
  • 1 small onion, chopped
  • 4 cloves garlic, chopped
  • 1 Tbsp chopped fresh ginger
  • 2 c shredded turkey
  • 2 Tbsp fish sauce, more if needed
  • 1 tsp five-spice powder
  • 1 Tbsp sugar
  • 12 slices cucumber
  • 1 small jalapeño, sliced
  • 1/2 c fresh cilantro, torn
  • Sriracha sauce, optional

In a medium bowl, combine the sugar, rice vinegar and salt, then stir to combine. Add the cranberries and carrots and toss to coat. Let stand at room temperature while you make the rest of the sandwich.

Preheat the broiler. Slice the baguette pieces almost all the way through lengthwise and open each like a book. Spread a tablespoon of mayo on the cut sides of each piece. Place on a sheet pan and reserve.

In a large sauté pan over medium heat, drizzle the oil and add the onion. Stir for 5 minutes, until softened. Add the garlic and ginger and stir for a minute, then add the turkey and sprinkle with fish sauce, five-spice powder and sugar. Stir until the turkey is heated through. Remove from heat and keep warm.

Place the prepared baguette slices under the broiler and broil until the mayonnaise is bubbly. Fill each baguette with the turkey mixture, then top it with cucumber slices, cranberry mixture, jalapeño and cilantro. If desired, drizzle with Sriracha sauce. Serve immediately.