Quick and Easy Banh Mi Recipe with Quick Pickled Veggies

Ingredients For the Quick Pickled Veggies – radishes – Carrot – ½  cup Rice wine vinegar – ½ cup water – 1 tsp Salt – ¼ tsp fresh ground black pepper – 1 tsp Sugar For the Spicy Mayo – ½ cup Mayo – 1 tbsp Sriracha – ½ tsp Fish sauce

For the Sandwiches – 1 loaf French Bread – ½ cup Spicy mayo – 2 cups Arugula – ½ lbs Prime Fresh Roasted Turkey – ¼ Cucumber, sliced – ¼ cup Pickled veggies – 1 Jalapeno, seeded, stemmed and sliced into rings – 1 tbsp Cilantro

Make the Quick Pickled Veggies: 1. Combine the rice wine vinegar, water, salt, black pepper, and sugar in a mason jar. Seal and shake well. 2. Add the sliced veggies and top off with more rice wine vinegar if needed. 3. Allow to sit for 1 hour before using.

Make the Spicy Mayo: 1. Combine the mayo, sriracha, and fish sauce in a small bowl together until well  combined. Store in a resealable container in the refrigerator until ready to use.

Make the Banh Me Sandwiches: 1. Slice the French bread in half longways. 2. Spread the mayo over the bread halves. 3. Pile on the arugula.

4. Fold and layer on the Prime Fresh Roasted Turkey. 5. Add the cucumbers. 6. Sprinkle the pickled veggies over the cucumber. 7. Add a few jalapeno slices and snips of fresh cilantro.

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