Jeff Mauro's twist on banh mi, the Vietnamese sandwich, substitutes turkey for the more traditional roast pork and pâté.

Serves 4


  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 cup rice wine vinegar
  • 1 cucumber, peeled and thinly sliced
  • 1 1/2 cups julienned carrots
  • 1 Tbsp. light brown sugar
  • 1 Tbsp. soy sauce
  • 1 tsp. fish sauce
  • 1 tsp. Chinese 5-spice powder (optional)
  • 1 1/4 pounds turkey, sliced 1/4 thick 4 (6) pieces French bread
  • 1/2 cup mayonnaise
  • 1 tsp. sriracha sauce
  • 2 jalapeño peppers, sliced into rings
  • 1/2 cup cilantro leaves


Total Time: 15 minutes

In a small saucepan, heat sugar and salt in rice wine vinegar until they dissolve. Mix cucumber and carrots in a medium heatproof bowl, pour in hot vinegar mixture, and let sit for at least an hour.

Preheat grill or grill pan on medium-high heat. In a medium bowl, mix brown sugar, soy sauce, fish sauce, and 5-spice powder, if using. Add turkey and toss to coat. Grill each side until lightly caramelized.

In an oven heated to 350°, warm French bread 5 minutes. Meanwhile, mix mayonnaise and sriracha in a small bowl. Smear sriracha mayonnaise on bread bottoms and layer turkey, drained pickled vegetables, jalapeños, and cilantro leaves. Close bread top and serve.

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