Lunch · Vietnamese

Turkey Banh Mi

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 24, 2026

This is the sandwich to make when you have leftover turkey and no patience for anything fussy. Quick-pickled carrots and cabbage bring the crunch and tang, chicken liver pate adds richness, and a chili-spiked mayo ties it all together. It comes together in the time it takes the slaw to sit.

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Turkey Banh Mi

Why you'll love this

  • Turns leftover turkey into something exciting
  • No cooking required, just assembly
  • Crunchy, tangy, rich, and spicy in one bite
  • Ready in about 20 minutes

EveryDayMeal recipe

Turkey Banh Mi

Prep
15m
Total
20m
Serves
2
Level
Easy

Ingredients

  • 2 small baguettes
  • about 2 oz chicken liver pate
  • 1/4, thinly sliced cucumber
  • about 5 oz cooked turkey, sliced
  • 1 tablespoon mayonnaise
  • 1 red chili, sliced
  • a handful fresh mint leaves
  • 2 small carrots, shredded
  • about 1 cup red cabbage, shredded
  • 1/4 teaspoon ground ginger
  • 1/2 tablespoon rice vinegar
  • 1/2 teaspoon granulated sugar
  • a few pinches salt

Equipment

  • Large mixing bowl
  • Small bowl
  • Serrated bread knife
  • Cutting board

Instructions

  1. Make the quick slaw first: put the shredded carrots and red cabbage in a large bowl. In a small bowl, stir together the ground ginger, rice vinegar, sugar, and a few pinches of salt until the sugar dissolves.
  2. Pour the dressing over the carrots and cabbage and toss well so every strand is coated. Let it sit for at least 15 minutes, tossing once or twice, so the vegetables soften slightly and turn tangy.
  3. Slice each baguette in half lengthwise. Spread the chicken liver pate over the bottom halves in an even layer for richness in every bite.
  4. Pile on the pickled slaw (letting excess liquid drip off first), then the cucumber slices and turkey.
  5. Stir the chopped chili into the mayonnaise, then dollop it over the turkey. Scatter mint leaves and a few extra chili slices on top.
  6. Close up the sandwiches, press gently, and eat right away while the bread is still crisp.

Tips from the kitchen

  • Let the slaw sit the full 15 minutes so it tastes bright and pickled, not raw and sharp.
  • Squeeze or drain the slaw before layering it on so the bread stays crisp instead of soggy.
  • No pate on hand? A thin smear of extra mayo or even a swipe of butter works in a pinch.

Estimated nutrition per serving: 420 cal · 28g protein · 48g carbs · 13g fat

Make it your own

  • Swap turkey for cooked chicken or sliced pork.
  • Add fresh cilantro along with the mint for a more classic banh mi flavor.
  • Skip the pate and add a fried egg for a heartier version.

Storing & make-ahead

Best eaten fresh, but you can make the pickled slaw up to 2 days ahead and store it in the fridge in a covered container. Keep the components separate and assemble just before eating to avoid soggy bread.

Good to know

Can I make this without chicken liver pate?
Yes. It adds classic banh mi richness, but you can leave it out or replace it with extra chili mayo or a smear of butter.
What kind of bread works best?
A light, crisp baguette is ideal. You want a crackly crust and an airy inside so the sandwich isn't too dense.
How spicy is it?
Mild to medium, depending on your chili. Remove the seeds for less heat or add more slices if you like it fiery.
Can I use deli turkey?
Absolutely. Sliced deli turkey works great and makes this even faster.

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