Turkey Banh Mi
- 2 pound daikon, peeled
- 2 pound carrot, peeled
- 2 red onion, sliced thin
- 2 cup rice vinegar (not seasoned)
- 4 tablespoon sugar
- 1 tsp salt
- 1 ½ cups Teriyaki Marinade
- 4 tablespoons fish sauce
- 32 cilantro sprigs
- 1 English cucumber sliced thin
- 16 x 4oz cutlets of cooked Norbest Sweetheart Turkey Roast
- 16 4x6 Rolls, preferably ciabatta
- 16 green leaf Lettuce leaves
- 1 cup mayonnaise
Shred daikon and carrot in a food processor fitted with medium shredding disk or julienne with a knife by hand. Stir together vinegar, sugar,
and salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes to overnight. Drain slaw in a colander.
Mix teriyaki marinade and fish sauce together.
Grill cooked Turkey Cutlets on char broiler to
create crisscross grill marks , and baste with Teriyaki ,
fish sauce mixture until heated through
to an internal temperature of 165 degrees.
Spread the top and bottom pieces of bread with the mayonnaise,
place lettuce leaf on bread followed by sliced cucumber.
Place grilled turkey cutlet on lettuce and
brush a little of the teriyaki marinade over it.
Add the slaw and cilantro sprigs and close the
sandwich with the top piece of bread.
Wrap with sandwich wrap and serve
with 1oz of Sweet Chili Sauce and a wedge of lime