Bánh Mì-Style Turkey Sandwich

• 1 teaspoon peeled, finely minced ginger
• 1/4 cup brown sugar
• 1/4 cup white or rice wine vinegar
• 1/4 teaspoon kosher salt
• 1 medium carrot, peeled and coarsely shredded
• 1/2 seedless cucumber, cut crosswise in pieces about the same lngth as the rolls you are using, and sliced thinly lengthwise (this is most easily done with a mandolin)
• 2 tablespoons mayonnaise
• 1/8 teaspoon Sriracha or similar hot sauce
• 4-5 drops sesame oil
• 4 pieces cooked and drained bacon
• 2-4 ounces thinly sliced turkey per sandwich
• 2 tablespoons roughly chopped flat leaf parsley and celery leaves
• 2 French rolls

1. In a medium bowl, whisk together the minced ginger, brown sugar, vinegar, and salt. Add the shredded carrots and sliced cucumbers and allow to marinate for 20-30 minutes.
2. In the meantime, blend the mayonnaise, hot sauce, and sesame oil together in a small bowl.
3. After the vegetables have finished marinating, drain them in a sieve set over a small bowl. Split the rolls almost all the way through and open them out. Slather the spicy mayonnaise over each side of the rolls. Layer 2 slices of bacon, then the turkey and the drained vegetables on the bottom half of the roll. Sprinkle the chopped parsley and celery leaves over top and close the roll. Slice in half diagonally and serve with a cold beer or a cup of herbal tea. (Leftover pickled vegetables can be stored in the refrigerator for a day or two).

ginger, brown sugar, white, kosher salt, carrot, cucumber, mayonnaise, hot sauce, sesame oil, bacon, turkey per, flat leaf parsley, french rolls

Taken from food52.com/recipes/15587-banh-mi-style-turkey-sandwich (may not work)