Turkey Vietnamese-style baguettes recipe
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- Serves 4
- Takes 10mins
- 476 calories / serving
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
- Energy
- 2010kJ 476.0kcal
- Fat
- 10g
- Saturates
- 1g
- Salt
- 1.9g
- Sugars
- 13g
of the Reference intake
Carbohydrate 66.4gProtein 26.6gFibre 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.
