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Turkey Vietnamese-style baguettes recipe
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47 ratings
Use leftover turkey and cauliflower, packed with crisp carrot and cucumber, and fresh herbs. These sandwiches are perfect for lunch or a light dinner. See method
Ingredients
- 75g lighter mayonnaise
- 1 tsp sweet chilli sauce, plus extra to serve (optional)
- 1½ limes, 1 juiced, ½ cut into wedges to serve
- 1 large fresh baguette or 2 bake-at-home baguettes, baked
- 15g fresh coriander
- 10g fresh mint, leaves picked and chopped
- reserved turkey and cauliflower mixture (see recipe linked above)
- 1 carrot, peeled into ribbons
- ⅓ cucumber, peeled into ribbons
- 110g baby spinach leaves
Each serving contains
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Energy
2010kj
476kcal
24%
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Fat
10g
15%
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Saturates
1g
7%
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Sugars
13g
14%
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Salt
1.9g
32%
of the reference intake
Carbohydrate 66.4g
Protein 26.6g
Fibre 6.3g
Method
- Mix together the mayonnaise, chilli sauce and lime juice. Cut the baguette into 4, slice open and spread with the chilli mayo.
- Stir the coriander and most of the mint into the reserved turkey and cauliflower mixture, then spoon into the baguettes with the carrot, cucumber ribbons and spinach.
- Serve scattered with the remaining mint and a small lime wedge to squeeze over, with the spinach alongside. Add an extra drizzle of sweet chilli sauce, if you like.
Cook once, eat twice tip: Use leftovers from our Sticky cauliflower and turkey mince to make this recipe.
See more Turkey recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.