Lunch, Recipes

Bahn Mi Turkey Sandwich

Christmas can be stressful, all that build up for one day. However magical and festive it is, I sort of love the calm after the storm. Leftovers are a huge part of that, the stress of cooking for many has gone. Beautiful cold cuts of meat, piled with pickles and cheese. Pickling is one of my favourite things to do around Christmas time, in fact making jars of all different things brings me so much joy. I intend to hand out handmade gifts this year, I’m attempting chilli jam and different chutneys.

Bahn Mi Turkey Sandwich | The Mother Cooker

Vietnamese food is one of my favourite varieties, ever since I had an amazing meal on a trip to Indianapolis. So creating this was the first idea that came to my head when the amazing team at Joseph Joseph asked me to create some leftover recipes. I’ve loved the brand ever since my Husband bought me these amazing chopping boards back in 2015. So the partnership felt organic, as I use their products every single day. It may look like a lot of work, but it really isn’t. Stick with it, it’s delicious. You could easily make this vegetarian by switching the meat for tofu.

Bahn Mi Turkey Sandwich

Serves 1
Prep Time: Min 1 Hour
Cook Time: 5 mins

– Make pickled veg ahead, leave in the fridge for at least one hour, but preferably make a week ahead.

  • 1 carrot, cut in to matchsticks
  • Large portion of cucumber, de-seeded and cut in to matchsticks
  • 1 jalapeno pepper cut in to thin slices
  • 80ml rice wine vinegar
  • 80ml white wine vinegar
  • Pinch of salt and sugar
  • Water to top up if needed
  • Airtight jar


  • 2 slices of leftover turkey
  • Handful of mixed salad leaves
  • 2 tblsp mayonnaise
  • Hot sauce to taste
  • Handful of made ahead pickled veg
  • Fresh coriander
  • Small baguette, preferably salt and pepper variety

Dipping Sauce

  • 2 tblsp soy sauce
  • 1 tblsp olive oil
  • 1 garlic clove, minced
  • Half thumb size piece of ginger, peeled and minced
  • Juice and zest of half a lime
  • Pinch of sugar


  1. For pickled veg, add match-sticked veg and sliced jalapeno to a jar and top with vinegar’s, salt and sugar. Make sure ingredients are covered completely, top up with water or more vinegar if required. Pop in the fridge for at least an hour but as long as you can.
  2. For dipping sauce, pop oil in a small pan and add garlic and ginger, cook for 2 mins to release flavour. Remove from heat, stir in sugar, soy and lime juice. Set aside.
  3. To assemble sandwich, coat inside of bread with mayonnaise you’ve mixed with desired amount of hot sauce. Add salad leaves, dip your turkey in to dipping sauce and coat generously. Add to bread, top with pickled veg and coriander. Any spare dipping sauce can be used to dip your sandwich in to.

Huge thanks to Joseph Joseph for partnering with me on this post, their awesome products used:

Digital Scale, Knives, Chopping Boards