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Turkey Bahn-Mi Sandwiches
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
- Preheat oven to 350°F.
- 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.
- In bowl place carrots, radish, and cucumber. Pour vinegar mixture over vegetables and let cool completely. Cover and refrigerate for at least 1 hour.
- For sauce: In a small bowl, stir together mayonnaise, Sriracha, and lemon juice until well combined.
- Make Slow Cooker Shredded Turkey.
- Remove wrapper and outer netting from roast. Drain juices.
- In a 6-quart slow cooker, place Boneless Roast, peppercorns, parsley, and salt. Cover with water by 2 inches.
- Set slow cooker to high. Cook until tender, cooked through, and a thermometer inserted into the center registers 170°F, about 4 hours.
- Remove turkey from cooker and discard liquid. Using two forks, shred turkey.
- Use immediately or cool completely. Cover shredded boneless turkey breast and store in the refrigerator for up to 5 days.
- 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.
- Bake until hot, 15 to 20 minutes.
- Divide turkey, pickled vegetables, cilantro, and sauce among French bread pieces.
- 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.
