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Turkey Pho Dip Sandwich

By Chef Dee on November 9, 2017

Turkey Pho Dip Sandwich

“If a French dip and a banh mi had a baby, and it was born the day after Thanksgiving…..”

Turkey Pho Dip Sandwich

A unique and mouth watering way to use your leftover turkey!

 

What you’ll need:

For the pho broth

1 turkey carcass

1 bunch scallions, coarsely chopped

1 inch piece peeled ginger, sliced

2 star anise pods

2 inch piece cinnamon stick

¼ cup fish sauce

3 Tablespoons sugar

2 Tablespoons coriander seeds

2 Tablespoons fennel seeds

4 quarts water

For the sandwiches

½ cup olive oil mayonnaise

1 Tablespoon sambal oelek (or to taste)

Ciabatta rolls

Hoisin sauce

I bunch cilantro

1 bunch Thai basil and/or sweet basil

Sliced scallions

Mung bean sprouts

Sliced jalapenos

Lime wedges

Steps:

  1. Put all the ingredients for the pho broth into a large pot and bring to a boil.
  2. Reduce heat, skim surface and simmer until liquid is reduced by nearly half, 2 to 2½ hours.
  3. Strain broth into a large saucepan. Taste and adjust with salt if needed. Broth can be refrigerated and stored at this  point if making ahead.
  4. When broth is done and you are ready to make the sandwiches, prep all herbs by washing thoroughly and assembling on a serving plate. Slice the jalapenos and scallions and arrange the sprouts as well.
  5. Mix the sambal oelek into the mayo and taste – start with less, and add more according to your personal taste. This will be the spread for the sandwiches.
  6. Place leftover sliced turkey in a skillet with enough pho broth to cover it. Gently warm through just to heat it.
  7. Toast the ciabatta rolls until they are nice and crunchy on the outside. Slice them for sandwiches and spread some of the mayo mixture on each half. Add a dollop of hoisin on top of mayo.
  8. Top with reheated turkey, then pile on the herbs, sprouts, green onions, mung bean sprouts and jalapenos.
  9. Using remaining pho broth for dipping and serve with lime wedges.

WOW!

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Chef DeeI am a chef, registered nurse, and health coach and live in a glorious agricultural valley in Ventura, California. I create most of my own recipes using organic and sustainable foods whenever possible and have shared many of them in my Gourmet Goddess cooking parties. Preparing and serving healthful, delicious, and beautiful food is my passion! I look forward to having you join us. Enjoy the recipes! - Chef Dee

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