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Banh Mi Baguette with Cooked Turkey Breast https://www.metro.ca/userfiles/image/recipes/ciabatta-banh-mi-poitrine-dindon-7082.jpg PT07M PT03M PT10M
Blanch carrot and rutabaga julienne for one minute. Remove and cool down in a bowl. Add rice vinegar and sugar.Cut baguette in two pieces lengthwise and spread with mayonnaise and Hoisin sauce mix.Top with shaved cooked turkey breast, baby spinach, coriander and marinated julienne of vegetables.
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1 medium carrots, cut in fine julienne 0.500 small rutabaga, cut in fine julienne 1 Tbsp. (15 mL) rice vinegar 1 Tbsp. (15 mL) sugar 0.500 baguette, cut in two 2 Tbsp. (30 mL) mayonnaise 2 Tbsp. (30 mL) hoisin sauce 5 oz (150 g) shaved cooked turkey breast 1/4 cup (60 mL) baby spinach 1/4 cup (60 mL) fresh coriander (cilantro)
Banh Mi Baguette with Cooked Turkey Breast

Banh Mi Baguette with Cooked Turkey Breast

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2
servings
0:07
Preparation
0:03
COOKING
0:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    medium carrots, cut in fine julienne
  • 0.500
    small rutabaga, cut in fine julienne
  • 1 Tbsp.
    (15 mL)
    rice vinegar
  • 1 Tbsp.
    (15 mL)
    sugar
  • 0.500
    baguette, cut in two
  • 2 Tbsp.
    (30 mL)
    mayonnaise
  • 2 Tbsp.
    (30 mL)
    hoisin sauce
  • 5 oz
    (150 g)
    shaved cooked turkey breast
  • 1/4 cup
    (60 mL)
    baby spinach
  • 1/4 cup
    (60 mL)
    fresh coriander (cilantro)
Imprimer ma sélection

Preparation

Blanch carrot and rutabaga julienne for one minute. Remove and cool down in a bowl. Add rice vinegar and sugar.

Cut baguette in two pieces lengthwise and spread with mayonnaise and Hoisin sauce mix.

Top with shaved cooked turkey breast, baby spinach, coriander and marinated julienne of vegetables.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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