Turkey Banh Mi sandwich reinvented with “ends and pieces”
This Turkey Banh Mi sandwich rides on the wave of the traditional version that’s been a menu favorite in recent years. So, chef Andrew Hunter re-imagined the Asian classic using those ends-and-pieces of roasted Nature’s Ridge Turkey Breast you have leftover after making lots of sandwiches in the deli!
Andrew’s version is always a big hit at our food shows… which qualifies it as a certified Rediscover Turkey Hall of Fame honoree!
Listen in as Chef Andrew Hunter explains how it’s all done in this Wing It! podcast. Or read the transcript below.
Turkey Banh Mi Sandwich podcast transcript
We crossed oceans and borders and boundaries when we made this Turkey Banh Mi sandwich.
The elements that are traditional in a Banh Mi are the pickled vegetables. So we had pickled carrots and onions and cucumbers. Sometimes they used daikon onions, but we used those three and beautiful fresh cilantro sprigs, and jalapeno slices.
We drizzled it with the lime ponzu. And we made a hoisin five spice season mayonnaise which is also traditional. And then where we went nontraditional was instead of roast pork. We used roast turkey.
In this case, we used the ends and pieces of the boneless turkey because as deli owners you’re slicing the breasts and you get so many beautiful slices with the right size facing. And then you have the the ends. While we all know in the restaurant business the only way to make money is to not throw anything away. And on the Nature’s Ridge Turkey the ends are absolutely as delicious as the middles. Still juicy and tender. We diced those and put the hoisin mayonnaise down on the bread and it sort of held the turkey cubes in place.
So they were probably about half inch squares, although they were irregular because we were in a hurry to cut as operators are often in a hurry and consistency of cut is important in a lot of things in food but not in this. As long as you don’t have one giant piece and one little tiny piece.
It was a delicious sandwich for sure and we put it on a flatbread. So the bread didn’t really get in the way. It was more about the turkey and the pickle and the cilantro.
If you like cilantro, you’ll like this sandwich.