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.

Jul 19, 2024