Leftover turkey banh mi sliders
Serves: 12 sliders
  • 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
  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.
- You can make the pickled carrots in the morning, cover and refrigerate until required.
Recipe by emerald + ella blog at https://emeraldandella.com.au/blog/2015/12/leftover-turkey-banh-mi-sliders/