Gluten-Free Vietnamese-Style Turkey Banh Mi
Fresh Vietnamese-inspired sandwiches featuring sliced smoked turkey breast layered with quick-pickled carrots and radish, crisp cucumber, spicy jalapeños, and cilantro. The tangy pickled vegetables balance the rich sriracha mayo while the soft French baguettes hold everything together perfectly. These make excellent lunch fare or casual dinner when you want something light yet satisfying with bold, contrasting flavors.
Ingredients
- 1 cup pre-shredded carrots
- 1 watermelon radish, cut into matchsticksdaikon radish1:1vegetarianvegan
same crunch and mild flavor
- ½ cup white vinegar
- ¼ cup sugar
- ½ cup boiling water
- 2 teaspoons kosher salt
- 1 teaspoon black peppercorns(optional)
- ½ cup Gefen Mayonnaise
- 2 tablespoons sriracha sauce
- 2 teaspoons Heaven & Earth Lime Juice
- 1 teaspoon Manischewitz Kosher Salt
- 2 packages Tirat Zvi Smoked Turkey Breastroast chicken1:1gluten-free
similar protein texture
- 1 jalapeño, thinly sliced
- 1 English cucumber, thinly sliced
- 1 bunch fresh cilantro, cleaned
- 6 soft French baguettesgluten-free rolls1:1gluten-free
maintain sandwich structure
Instructions
- 1
Combine carrots, radish, vinegar, sugar, boiling water, salt, and peppercorns in container
- 2
Cover and shake well, then refrigerate for two hours
- 3
Mix mayonnaise, sriracha, lime juice, and salt in bowl for sauce
- 4
Cut baguettes open lengthwise
- 5
Spread sriracha mayo on both sides of bread
- 6
Layer cucumber, jalapeño, turkey, pickled vegetables, and cilantro
- 7
Close sandwiches and wrap in parchment paper
Tips
Use a mandoline or sharp knife to cut vegetables uniformly for the best texture and appearance in your sandwiches.
Make pickled vegetables up to 3 days ahead for deeper flavor and to save time on sandwich assembly day.
Toast baguettes lightly before assembling to prevent soggy bread from the pickled vegetable juices.
Good to Know
Assembled sandwiches keep wrapped in refrigerator for up to 1 day. Pickled vegetables last 1 week refrigerated.
Pickle vegetables up to 3 days ahead. Make sriracha mayo up to 1 week ahead. Assemble sandwiches up to 4 hours before serving.
Serve at room temperature or slightly chilled. Cut in half diagonally for easier eating.
Common Mistakes
Don't skip the 2-hour pickling time to avoid bland vegetables
Pat cucumber dry before adding to prevent soggy bread
Wrap assembled sandwiches to avoid falling apart when eating
Substitutions
Vegan Options
same crunch and mild flavor
Gluten-Free Swaps
similar protein texture
maintain sandwich structure
FAQ
Can I make these sandwiches vegetarian?
Yes, replace turkey with marinated tofu, tempeh, or extra vegetables like avocado and sprouts while keeping all other components the same.
How long do the pickled vegetables keep?
Store pickled carrots and radish in the refrigerator for up to 1 week in their pickling liquid in an airtight container.
Can I freeze assembled banh mi sandwiches?
Not recommended as the fresh vegetables and pickled components will lose their crisp texture and become soggy when thawed.