Turkey Bánh Mì

Ingredients

• 2baguette, small
• 1 3/4 ozchicken liver pâté
• 1/4cucumber, sliced or cut into batons
• 5 ozcooked turkey, sliced
• 1 tbspmayonnaise
• 1red chili, half chopped for mayo, half sliced for garnish
• mint, leaves picked
• 2carrots, small, julienned or grated
• 1 cupred cabbage, finely shredded
• 1/4 tspground ginger
• 1/2 tbsprice vinegar
• 1/2 tspsuperfine sugar

Method

1. 1

   Combine the ginger, rice vinegar, sugar and a good pinch of salt in a small bowl. Stir until the sugar dissolves rather than settling at the bottom.

2. 2

   Pour the liquid over the carrot and red cabbage and turn everything through it. Leave it at least fifteen minutes, until the shreds soften and turn glossy.

3. 3

   Stir the chopped chili into the mayonnaise and set it aside. Mixing it early lets the heat spread evenly through.

4. 4

   Split the baguettes lengthwise and spread the pâté across the bottom half. Take it right to the edges — it is the savory backbone of the sandwich.

5. 5

   Layer on the slaw, cucumber and turkey. Squeeze the slaw out first so the bread does not go soft under it.

6. 6

   Dollop the chili mayonnaise over the filling, then scatter the mint and remaining sliced chili. Close it and eat straight away, while the crust still cracks.

Nutrition per serving