Turkey Banh Mi

Ingredients:

• ½ English cucumber, halved lengthwise and thinly sliced
• 2 carrots, peeled and shaved into ribbons
• Ginger, peeled and smashed with the back of a knife
• ½ jalapeño, thinly sliced (optional)
• ½ cup unseasoned rice vinegar
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• ½ cup mayonnaise
• ¼ teaspoon lime zest
• 2 teaspoons lime juice (from ½ a lime)
• 1 baguette, sliced horizontally and inside hollowed out
• 2 cups cooked turkey, torn into bite-sized pieces
• ½ cup torn fresh mixed herbs (such as basil, cilantro, mint)

Instructions:

• Mix cucumber slices, carrot ribbons, ginger, jalapeño, vinegar, sugar, and salt in a medium bowl. Set aside, stirring every 10 minutes, until pickled, about 30 minutes. Drain.
• Stir together mayonnaise, lime zest and juice in small bowl. Spread on both sides of baguette.
• Place turkey on one side of baguette. Scatter pickled carrots and cucumbers over turkey, then top with herbs. Top with the other side of baguette.
• Slice in half.