Call 1-800-BUTTERBALL for turkey tips & tricks! Or visit our Online Turkey Talk-Line!

Turkey Bahn-Mi Sandwiches

Turkey Bahn-Mi Sandwiches
Clock timer

Prep Time

< 90 minutes

Clock

Total Time

3+ hours

Hand holding bell

Servings

4

Fork and knife

Calories

605

Per Serving

Ingredients

Pickled Vegetables

½ cup distilled white vinegar

½ cup water

¼ cup granulated sugar

1 tablespoon kosher salt

½ cup shredded carrots

½ cup shredded radish

½ cup sliced English cucumber

Sauce

½ cup mayonnaise

2 tablespoons Sriracha sauce

1 teaspoon fresh lemon juice

Turkey

2 cups Slow Cooker Shredded Turkey (recipe follows)

1 clove garlic, finely chopped

½ teaspoon lemon peel

1 teaspoon fresh lemon juice

½ teaspoon kosher salt

¼ teaspoon ground black pepper

2 tablespoons water

¼ cup fresh cilantro leaves

1 loaf (12-ounces) French bread, halved lengthwise and cut into 4 pieces

Slow Cooker Shredded Boneless Turkey Breast

1 (3-pound) BUTTERBALL® Frozen Boneless Turkey Breast Roast, thawed

3 peppercorns

5 sprigs fresh parsley

1 tablespoon kosher salt

Directions

  • 1.
    Preheat oven to 350°F.
  • 2.
    For pickled vegetables: In a small saucepan, bring vinegar, ½ cup water, sugar, and salt to a boil over medium heat, stirring until sugar dissolves. Let cool for 5 minutes.
  • 3.
    In bowl place carrots, radish, and cucumber. Pour vinegar mixture over vegetables and let cool completely. Cover and refrigerate for at least 1 hour.
  • 4.
    For sauce: In a small bowl, stir together mayonnaise, Sriracha, and lemon juice until well combined.
  • 5.
    Make Slow Cooker Shredded Turkey.
  • 6.
    Remove wrapper and outer netting from roast. Drain juices.
  • 7.
    In a 6-quart slow cooker, place Boneless Roast, peppercorns, parsley, and salt. Cover with water by 2 inches.
  • 8.
    Set slow cooker to high. Cook until tender, cooked through, and a thermometer inserted into the center registers 170°F, about 4 hours.
  • 9.
    Remove turkey from cooker and discard liquid. Using two forks, shred turkey.
  • 10.
    Use immediately or cool completely. Cover shredded boneless turkey breast and store in the refrigerator for up to 5 days.
  • 11.
    For turkey: In a two-quart baking dish, combine turkey, garlic, lemon peel and juice, salt, and pepper. Add 2 tablespoons water to baking dish. Cover with foil.
  • 12.
    Bake until hot, 15 to 20 minutes.
  • 13.
    Divide turkey, pickled vegetables, cilantro, and sauce among French bread pieces.
  • 14.
    Tip: For an another way to use the turkey mixture, spoon it onto a pre-baked pizza crust and bake for 5 to 6 minutes. Serve with picked vegetables, sauce, and garnish if desired.

Nutrition Facts

Per Serving

Calories605
Total Fat25g
Carbs57g
Protein35g
Trans Fat0g
Sodium5037mg
Sugar21g
Saturated Fat5g
Cholesterol80mg
Dietary Fiber3g