Turkey Bánh Mì with Turkey Liver Pâté and Pickled Vegetables
A delicious and savory sandwich featuring leftover Thanksgiving turkey, flavorful Turkey Liver Pâté, and tangy Pickled Carrot and Daikon Radish.
Ingredients
Ingredients | |
|---|---|
| 1 | sandwich-sized baguette (light, crisp & airy, if available) |
| 1 | handful of leftover Thanksgiving turkey |
| 2 | heaping spoonfuls of leftover Turkey Liver Pâté |
| 1 | handful of Pickled Carrot and Daikon Radish |
| 1 | small handful of fresh cilantro |
| 3-5 slices of fresh jalapeño | |
| 2 | spoonfuls 2 spoonfuls of mayonnaise (Kewpie, if available) |
| Maggi seasoning, to taste | |
| chili sauce, to taste (optional) | |
| 1 | sandwich-sized baguette (light, crisp & airy, if available) |
| 1 | handful of leftover Thanksgiving turkey |
| 1 | handful of Pickled Carrot and Daikon Radish |
| 1 | small handful of fresh cilantro |
| 3-5 slices of fresh jalapeño | |
| 2 | spoonfuls 2 spoonfuls of mayonnaise (Kewpie, if available) |
| Maggi seasoning, to taste | |
| chili sauce, to taste (optional) | |
| 1 | sandwich-sized baguette (light, crisp & airy, if available) |
| 1 | handful of leftover Thanksgiving turkey |
| 1 | handful of Pickled Carrot and Daikon Radish |
| 1 | small handful of fresh cilantro |
| 3-5 slices of fresh jalapeño | |
| 2 | spoonfuls 2 spoonfuls of mayonnaise (Kewpie, if available) |
| Maggi seasoning, to taste | |
| chili sauce, to taste (optional) | |
| 1 | 6-oz turkey liver |
| 2 | tablespoons 2 tablespoons of cold, unsalted butter |
| ½ | ½ small shallot, finely chopped |
| 2 | tablespoons 2 tablespoons of Cognac (or substitute with scotch or brandy) |
| 2 | teaspoons 2 teaspoons of fish sauce |
| ¼ | cup ¼ cup of whole milk |
| Salt and pepper, to taste | |
| 1 | large carrot, peeled and julienned |
| ¼ | cup ¼ cup of granulated sugar |
| 1 | tablespoon 1 tablespoon of Kosher salt |
| ½ | cup ½ cup of rice wine vinegar |
| 1 | cup 1 cup of water |
Instructions
| 1. | Prepare the Turkey Bánh Mì: |
|---|---|
| 2. | Preheat the oven to 350°F. |
| 3. | Slice the baguette lengthwise and warm it in the oven for a minute or two. |
| 4. | Spread a layer of mayonnaise on the baguette and add optional chili sauce. Season with Maggi to taste. |
| 5. | Spread the Turkey Liver Pâté on one side of the bread, then top with a generous portion of leftover turkey. |
| 6. | Layer on fresh cilantro, jalapeño slices, and a portion of Pickled Carrot and Daikon Radish. |
| 7. | Close the sandwich, take a big bite, and adjust the ingredients to your preference. |
| 8. | For the Turkey Liver Pâté: |
| 9. | Prepare the liver by cutting it into 1/2-inch pieces, removing any membranes or blemishes. |
| 10. | In a skillet, melt butter and sauté shallots until translucent. Add the liver and cook until browned and caramelized. |
| 11. | Deglaze the pan with Cognac and cook until most of it evaporates. Let the mixture cool. |
| 12. | Blend the liver, shallots, Cognac, milk, fish sauce, and butter until smooth. Season with salt and pepper. |
| 13. | Transfer the Pâté to a serving bowl, tap to settle, and chill for at least 3 hours. |
| 14. | For the Pickled Carrot and Daikon: |
| 15. | Combine julienned carrot and radish with salt and sugar, massaging until wilted. |
| 16. | Pack the vegetables in a jar, add vinegar and water, and refrigerate until ready to use. |
Published on Jul 19, 2024 by Luminița