Use up leftovers such as ham and turkey in this vibrant Vietnamese sandwich.
How long will it take?
What’s the serving size?
What do I need?
2 small baguettes
50g chicken liver pâté
¼ cucumber, thinly sliced on the diagonal
140g leftover turkey, shredded or 140g sliced ham
1 tbsp mayonnaise
1 red chilli, ½ finely chopped, ½ finely sliced
Handful mint leaves
For the pickled slaw
2 small carrots, coarsely grated
75g red cabbage, thinly sliced
¼ tsp grated ginger
½ tbsp rice vinegar
½ tsp golden caster sugar
How do I make it?
To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins.
Halve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in.