By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
313 cal · 20 min
Vietnamese Turkey Sandwich
Recipe GLPR9ba8058b1e5344
A fresh and vibrant Vietnamese-inspired turkey sandwich featuring shredded turkey mixed with aromatic herbs and spices, topped with crisp pickled vegetables and creamy sriracha mayo. Layered on crusty bread with cool, refreshing cilantro and radish, this sandwich delivers bold Southeast Asian flavors in every bite.
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Ingredients
2 tablespoons mayonnaise
1 teaspoon sriracha hot sauce
2 radishes, thinly sliced
1 carrot, julienned
2 scallions, whites and greens separated
2 tablespoons rice vinegar
6 slices salami
4 ounces shredded cooked turkey
4 ounces fresh cilantro, chopped
1 baguette or crusty bread roll
Directions
In a small bowl, whisk together mayonnaise and sriracha until smooth. Set aside.
In a separate bowl, combine the sliced radishes, julienned carrot, and scallion whites. Pour rice vinegar over the vegetables and toss to coat evenly. Let sit for 5 to 10 minutes to lightly pickle, stirring occasionally.
In a medium mixing bowl, gently fold together the shredded turkey, half of the fresh cilantro, and salami slices, being careful not to break up the turkey too much.
Slice the baguette or bread roll lengthwise and spread the sriracha mayonnaise mixture evenly on both cut sides.
Layer the turkey and salami mixture on the bottom half of the bread, followed by the pickled vegetables with their liquid, remaining fresh cilantro, and reserved scallion greens.
Top with the upper half of the bread, press gently, slice in half if desired, and serve immediately.
Comments
All ingredients are stocked at Harris Teeter, Food Lion, or Walmart with no special trips needed. At roughly $2.50 per sandwich, the cost is driven by deli turkey and salami, though both are standard items. The stated twenty minutes is honest for slicing vegetables and assembling, though it skews fast if you're already comfortable with a knife. This is a quick weeknight lunch or light dinner for two that does not reheat well—the bread will become soggy—so it's best eaten fresh the same day.
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