Use up any leftover pate as the base of this spicy turkey sandwich, to make a seriously special Boxing Day sarnie. Making your own pickles is a lot easier than you might think, and they’re the perfect thing to bring a little freshness to your food offering after a couple of days of wall-to-wall roasties, gravy and Christmas pud. We love how this turkey sandwich uses up those last little bits of pate you usually have lying around too. A traditional banh mi uses a rich Vietnamese pate usually flavoured with lemongrass and ginger, but a good chicken liver pate does a pretty good stand-in job as a quick and tasty alternative.
- For the pickle:
- 1 carrot, peeled and grated
- ½ cucumber, peeled and sliced thinly
- 2tbsp rice vinegar
- 1tsp caster sugar
- For the turkey:
- 350g leftover cooked turkey
- 3tbsp soy sauce
- 3tbsp brown sugar
- 2tbsp fish sauce
- 1tbsp finely minced lemongrass
- 1tsp grated ginger
- 4 garlic cloves, crushed
- To serve:
- 4 small baguettes
- 100g chicken liver pate
- Mayonnaise, siracha, sliced red chilli, coriander and mint, to garnish
To make the pickles combine everything in a bowl, season well and set aside for at least 15 mins.
For the turkey combine all the ingredients and set aside for at least 15 mins, or overnight if you have the time. Bring a large, heavy-based frying pan over to a medium heat. Add the turkey and reheat for 10 mins, until hot through, and crispy round the edges.
To assemble, heat the baguettes briefly in the oven, to warm through. Spread each with a layer of pate on one side and as much mayonnaise and siracha on the other as you like. Fill with the turkey and pickles, and finish with your choice of chilli, coriander and mint.