K-12
Baked Penne Pasta with Turkey Meat Sauce
Turkey Banh Mi
1
sandwich
Serving Size
15
mins.
Prep Time
55
mins.
Total Time
Boost lunch participation with a kid-friendly version of a Vietnamese-style sandwich. Exploring global cuisines on school menus helps maintain student interest and inspire curiosity. Try this better-for-you option and satisfy both students and parents.
Ingredients
Turkey Banh Mi
Yield: 4 sandwiches
1 ea.
Baguette, 12 inches long
¼ cup(s)
Mayonnaise
12 slice(s)
Cucumber, peeled then sliced
6 oz.
Marinated Vegetables
2 tbsp.
Cilantro, chopped
Directions
- 1. Cut the baguette in half lengthwise and warm it in the oven for 2 minutes, then pull some of the center of the bread from the bottom portion of the baguette to make a cavity for the filling.
- 2. Spread the mayonnaise on the top portion of the baguette.
- 3. Fill the cavity with the turkey medallions, cucumber slices and Marinated Vegetables.
- 4. Sprinkle with the cilantro.
- 5. Cut the baguette into 4 equal portions.
- 6. Serve.
Ingredients
Marinated Vegetables
Yield: Approx. 6 oz.
½ cup(s)
Rice vinegar, seasoned
¼ cup(s)
Water
⅓ cup(s)
Sugar
⅓ cup(s)
Carrot, cut into 1/16-inch x 1 ¼-inch julienne
⅓ cup(s)
Daikon radish, cut into 1/16-inch x 1 ¼-inch julienne
⅓ cup(s)
White onion, cut into 1/16-inch x 1 ¼-inch julienne
Directions
- 1. Pour the rice vinegar, water and sugar into a saucepan over medium heat. Bring to a boil and stir for about 1 minute, until the sugar has dissolved, then allow the mixture to cool.
- 2. In a bowl, pour the cooled vinegar mixture over the carrots, radishes and onions, and allow them to stand for at least 30 minutes.
- 3. Drain off the excess vinegar mixture after the vegetables have marinated and then refrigerate them.
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