Leftover turkey banh mi sliders

Since having Max I have rediscovered a love for cream cheese. It just snuck up on me and now I see it in my shopping trolley every week. He loves it in a soft wholemeal sandwich, a bit squidged down so it’s nice and flat. I personally prefer it on a toasted everything bagel with some tomato, onion and cucumber. But each to their own.

Anyway, to get to my point…. When the peeps at PHILADELPHIA contacted me recently to make a recipe with their Sweet Chilli PHILLY Pourover dip I figured, what the hey? I am now a cream cheese enthusiast, let’s give it a whirl!

And as it’s that time of year with Boxing Day just around the corner I thought I would use it to liven up the leftover turkey (or chicken) with these banh mi sliders. It’s a fresh and tasty way to use up that shredded meat and great for feeding a crowd. Plus they look pretty cute don’t they?

I use this mandolin peeler from an Asian supermarket to thinly slice my carrot for the pickle. Super quick and easy!

Mmmmm how good does that cream-cheesy schmear look?

Leftover turkey banh mi sliders

 

Print

Serves: 12 sliders

Ingredients

• ¼ cup rice wine vinegar
• 1 tablespoon caster sugar
• 1 clove garlic, sliced
• 2 medium carrots, sliced thinly lengthwise
• 12 mini baguettes, split (I used bake-at-home dinner rolls)
• ½ x 250g tub Sweet Chilli PHILLY Cream Cheese Pourover
• 2 cups shredded cooked turkey or chicken, warmed
• 1 green onion, sliced thinly
• 1 long red chilli, sliced thinly
• 2 tablespoons coriander leaves
• 1½ tablespoons light soy sauce

Instructions

1. Combine vinegar, sugar and garlic in a medium bowl. Season. Add carrot and toss to coat. Set aside for at least 30 minutes, tossing occasionally. Drain the carrot, reserving ¼ cup of pickling liquid.
2. Place the turkey/chicken in a medium bowl, add the reserved liquid and toss to coat.
3. Spread the baguettes with the Sweet Chilly PHILLY. Fill with the turkey/chicken, carrots, green onion, chilli and coriander. Drizzle with soy sauce.

Notes

- You can make the pickled carrots in the morning, cover and refrigerate until required.

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Thanks so much to PHILADELPHIA for providing me with the Sweet Chilli PHILLY for this post.

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