Grilled Turkey Banh Mi Sandwiches
- 1 lb turkey breast or tenderloin, sliced (or pre-sliced, raw turkey breast/cutlets)
- 1/4 c Hoisin sauce
- 2 tbsp peanut oil
- 2 tbsp Maggi seasoning
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp Sriracha
- 1/4 tsp black pepper
- 3 cloves garlic, crushed
- 1 c julienned carrots, cut thin
- 1 c julienned daikon, cut thin
- 1/2 jalapeno, thinly sliced
- 2 tbsp sugar
- 2 tsp kosher salt
- 1/3 c rice wine vinegar
- 1/3 c water
- 6 small hoagie rolls
- 2 c cilantro leaves, loosely packed
- 2 jalapenos, thinly sliced
- Sriracha, if desired
Prep Pickled Veggies:
At least a couple hours and up to a day before you plan to eat, prepare pickled vegetables by placing carrots, daikon and jalapeno in a glass bowl. Sprinkle sugar and salt over the top. Toss to coat evenly. Add water and vinegar, and mix well. Let rest for up to 3 hours at room temperature, then refrigerate.
About an hour before cooking, prepare marinade by adding Hoisin sauce, peanut oil, Maggi seasoning, rice vinegar, sesame oil, sriracha, black pepper and garlic to a glass bowl. Mix well.Slice approximately one pound of the turkey breast or turkey tenderloin into half-inch thick slices. Add the sliced turkey to the marinade and toss to coat.
Time to Grill:
Prepare the grill to cook direct over medium-high heat.Remove the turkey slices from the bowl, and lay them flat on the cooking grid. Cook for about 2 to 3 minutes per side until browned and cooked to an internal temperature of 165°F. Remove to a plate.
Spread a thin layer of mayonnaise on the inside of the rolls. Divide the cilantro evenly among the rolls pushing it into the bottom. Top with the meat evenly divided among the rolls, then top each with a healthy portion of the pickled vegetables, leaving most of the liquid behind. Finally, top the sandwiches with a few slices of jalapeno and an extra squirt of sriracha, if desired.