Name: Turkey Bánh Mì With Liver Pâté And Pickled Vegetables
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 servings
Ingredients: 0.5 cup daikon radish, julienned; 0.5 cup carrot, julienned; 0.25 cup rice vinegar; 0.25 cup warm water; 1 tablespoon granulated sugar; 1 teaspoon kosher salt; 4 ounces turkey liver, trimmed and cut into 1 inch pieces; 2 tablespoons unsalted butter, divided; 1 tablespoon shallot, finely chopped; 1 teaspoon fish sauce; 2 tablespoons whole milk; 0.125 teaspoon black pepper, freshly ground; Kosher salt, to taste; 1 piece baguette, 6 to 8 inches long, light and crisp; 3 ounces cooked turkey, thinly sliced or shredded; 1 teaspoon fish sauce; 0.5 teaspoon granulated sugar; 0.25 teaspoon neutral oil; 2 tablespoons mayonnaise; 1.5 tablespoons turkey liver pâté, chilled but spreadable; 0.25 cup cucumber, cut into thin lengthwise slices; 0.25 cup quick pickled vegetables, drained; 6 8 sprigs cilantro, tender stems and leaves; 4 6 slices jalapeño, thinly sliced; Seasoning sauce, to taste; Chili sauce, optional

Ready in: 40 mins

Serves: 1 servings

Ingredients: 37

This is a leftover-turkey take on Vietnamese bánh mì, built around the sandwich's essential contrasts: crisp baguette, savory pâté, seasoned meat, pickled daikon and carrot, cucumber, cilantro, and fresh chile. Warming the turkey with fish sauce, sugar, and pepper helps it eat more like a bánh mì filling instead of a plain holiday leftover.

Ingredients

Quick Pickled Vegetables
¹⁄₂	cup daikon radish, julienned
¹⁄₂	cup carrot, julienned
¹⁄₄	cup rice vinegar
¹⁄₄	cup warm water
1	tablespoon granulated sugar
1	teaspoon kosher salt
Turkey Liver Pâté
4	ounces turkey liver, trimmed and cut into 1-inch pieces
2	tablespoons unsalted butter, divided
1	tablespoon shallot, finely chopped
1	teaspoon fish sauce
2	tablespoons whole milk
¹⁄₈	teaspoon black pepper, freshly ground
•	kosher salt, to taste
Sandwich
1	piece baguette, 6 to 8 inches long, light and crisp
3	ounces cooked turkey, thinly sliced or shredded
1	teaspoon fish sauce
¹⁄₂	teaspoon granulated sugar
¹⁄₄	teaspoon neutral oil
2	tablespoons mayonnaise
1 ¹⁄₂	tablespoons turkey liver pâté, chilled but spreadable
¹⁄₄	cup cucumber, cut into thin lengthwise slices
¹⁄₄	cup quick pickled vegetables, drained
6 - 8	sprigs cilantro, tender stems and leaves
4 - 6	slices jalapeño, thinly sliced
•	seasoning sauce, to taste
•	chili sauce, optional

Instructions

1.	Combine the rice vinegar, warm water, sugar, and salt in a small bowl and stir until dissolved.
2.	Add the daikon and carrot, toss well, and let stand for at least 20 minutes while you prepare the other components.
3.	Melt 1 tablespoon butter in a small skillet over medium heat.
4.	Add the shallot and cook for 1 to 2 minutes, stirring often, until softened but not browned.
5.	Add the turkey liver and cook for 3 to 4 minutes, turning once or twice, until browned outside and just cooked through inside.
6.	Transfer the liver mixture to a small food processor with the fish sauce, milk, black pepper, remaining 1 tablespoon butter, and a small pinch of salt.
7.	Blend until smooth, then taste and adjust with salt if needed.
8.	Scrape the pâté into a small bowl and chill until spreadable, at least 20 minutes.
9.	Warm the oven to 350°F.
10.	Toss the turkey with the fish sauce, sugar, and black pepper.
11.	Heat the oil in a small skillet over medium heat, add the turkey, and cook for 1 to 2 minutes until hot and lightly glazed.
12.	Split the baguette lengthwise without cutting all the way through, then warm it in the oven for 3 to 4 minutes until crisp.
13.	Pull out a little of the soft interior bread if the loaf is dense.
14.	Spread mayonnaise on one cut side of the baguette and pâté on the other.
15.	Add the warm turkey and drizzle lightly with seasoning sauce.
16.	Layer in the cucumber, drained pickled vegetables, cilantro, and jalapeño.
17.	Add chili sauce if using, close the sandwich, and press gently before serving.