Leftovers make the best sandwiches and I can’t think of anything better than a turkey breakfast banh mi. Growing up, my leftover turkey sandwiches were pretty sad affairs (my mom’s sandwich game is not really that great – sorry mom, it’s the truth!) and now that I make my own sandwiches, they get to be pretty awesome. I do love traditional leftover turkey sandies with stuffing, cranberry sauce and the like, but this fresh and easy turkey banh mi topped with fried quail eggs is gunning to take over the top leftover sandwich spot. What kind of leftover sandwiches do you guys like?
1 vietnamese baguette
kewpie mayo, to taste
4-6 slices leftover roasted turkey
quick-pickled daikon and carrots
fresh cilantro sprigs
sliced jalapeños, if desired
2 crispy fried quail eggs or 1 regular fried egg
1 large carrot, julienned
2” piece of daikon, julienned
1⁄2 teaspoon salt
2 teaspoons sugar
Make the pickles: put the carrots and daikon into a bowl and sprinkle on the salt and sugar. After 15 minutes, rinse off the pickles, drain well and place in the fridge until ready to assemble sandwiches.
Slice the baguette lengthwise, but not all the way through. Lightly toast and spread a thin layer of mayo on both sides. Layer on slices of turkey and top with pickled daikon and carrot, cilantro, cucumber, sliced jalapeños, and fried egg(s). Enjoy immediately!
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