With its refreshing flavors, this sandwich -- a take on the Vietnamese banh mi -- is perfect the day after Thanksgiving. It combines turkey with spicy mayonnaise, fresh, crisp vegetables, and fragrant cilantro. Precise measurements aren't necessary; fill as you like.

Martha Stewart Living, November 2009


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Chop chilled cooked turkey, and mix with mayonnaise spiked with Asian chile sauce.

  • Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside a whole-wheat baguette. Add more heat with sliced jalapeno chiles if desired.


Reviews (1)

31 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
This is AWESOME. Made it last year for a post-Thanksgiving potluck. I sourced my french bread from a Vietnamese bahn mi shop for .99 cents per loaf. I diced up my turkey real fine, and mixed it with Japanese kewpie (mayo) and sriracha (plus some shichimi). Used hot house seedless cucumbers, and sliced them paper thin, as well as the carrots and jalapenos. Jammed it with cilantro and served with love. These things brought the house down.