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Vietnamese Turkey Meatball California Dried Plum Banh Mi Sandwich

Vietnamese banh mi sandwiches have hit the mainstream, and this version with turkey meatballs is sure to become one of your favorites. California Dried Plum purée gives these spicy meatballs their moist texture, without adding fat.

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Prep Time   25 minutes Cook Time   15 minutes Serves  5

Ingredients

1    pound ground turkey
1/4     cup California Dried Plum purée
1/4    cup chopped canned water chestnuts
3    tablespoons finely chopped green onions
2     teaspoons fish sauce
1    tablespoon minced garlic
1     teaspoon sriracha sauce
1/2     teaspoon kosher salt
5    baguette sandwich rolls (8-10 inches long) or 4 (8-10-inch) pieces  baguette
2    jalapeño chiles, thinly sliced (seed if desired)
20    sprigs cilantro
Sriracha mayonnaise*
Carrot and daikon pickles**


Directions

In a large bowl, mix turkey, dried plum purée, water chestnuts, green onions, fish sauce, garlic, sriracha sauce and salt. Chill for 30 minutes to make it easier to form into balls.

Heat oven to 350°F. Divide meatball mixture into 20 portions. Moisten your fingers with water and gently roll mixture into balls. Place on rimmed baking sheet. Bake meatballs about 15 minutes or until cooked through.

Cut rolls in half horizontally and remove some of the crumb to make room for the filling. For each sandwich, spread a thin layer of mayonnaise on insides of 1 roll. In bottom half of roll, layer a few slices of jalapeño, 4 meatballs, 4 sprigs cilantro and 2 tablespoons pickles. Cover with top half of roll.

*To make sriracha mayonnaise, stir together 1/2 cup low-fat mayonnaise and 1 teaspoon sriracha sauce. Refrigerate, covered.

**To make carrot and daikon pickles, place 1/2 cup julienned carrots and 1/2 cup julienned daikon in a nonreactive bowl. In a small saucepan, heat 1/4 cup rice vinegar, 2 tablespoons sugar and 1 teaspoon kosher salt just until sugar dissolves. Cool to room temperature and pour over carrots and daikon. Let stand at room temperature for 1 hour or refrigerate, covered, overnight. Drain before using.


Nutrition Facts

Calories
403
Cholesterol
73mg
Total Fat
16g
Saturated Fat
2g
Monounsaturated Fat
4g
Polyunsaturated Fat
2g
Trans Fat
0g
Sodium
947mg
Carbohydrate
42g
Protein
24g
Fiber
2g
Potassium
169mg