Recipe: Hoisin BBQ Turkey Sandwich - Num Pang Sandwich Recipe
Banh mi master Num Pang spices up Thanksgiving leftovers
Forget Black Friday (seriously, you can just shop at this place called the internet), because the day after Thanksgiving is all about leftovers. And as much as we enjoy a heaping plate of seconds, sometimes it's nice to spice up that leftover turkey like New York City sandwich shop mini chain Num Pang does.
Co-owners and chefs Ben Daitz and Ratha Chaupoly give their carrots a super-quick pickle, heap on cilantro and cucumbers for a bite of freshness, and, most importantly, toss leftover shredded turkey with a hoisin barbecue sauce whose fiery heat adds a slow low-level burn.
Do ahead: Make the hoisin sauce ahead and store it in the fridge for up to three days. Simply reheat it with a splash of water in a small saucepan over medium heat. Then toss it with the turkey and stack your sandwich.
Get more Thanksgiving inspiration right here.
Recipe adapted from Ratha Chaupoly and Ben Daitz, Num Pang, New York, NY
- For the Pickled Carrots
- 2 medium carrots, peeled and shredded (about 2 cups shredded carrots)
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- For the Hoisin BBQ Sauce
- 2 tablespoons sesame oil
- 1 teaspoon black sesame seeds
- 2½ cups thinly sliced red onion (1 large red onion)
- 3 tablespoons chile-garlic sauce (such as sambal), plus more to taste
- 3 tablespoons rice vinegar
- ½ cup hoisin sauce
- ½ teaspoon kosher salt
- 4 cups shredded roast turkey
- For the Sandwich
- 2 French baguettes
- ½ cup mayonnaise
- 1 teaspoon chile-garlic sauce (such as sambal)
- ½ cup cranberry sauce
- 1 English cucumber, halved widthwise and sliced lengthwise into long ¼-inch-thick strips
- 1 cup fresh cilantro leaves (some stem is OK)
- Make the pickled carrots: In a large bowl, toss the shredded carrots with the white vinegar, sugar, salt and a pinch of pepper. Set aside and let macerate. Makes 1½ cups.
- Make the BBQ turkey: In a medium saucepan, heat the sesame oil over medium-high heat. Add the black sesame seeds and red onion, and cook, stirring occasionally, until the onions start to brown, 7 to 10 minutes. Add the chile-garlic sauce and let simmer until the onions absorb the chile paste, 7 minutes more, stirring occasionally. Add the rice vinegar, hoisin sauce and salt, and continue to simmer until the onions are coated and the sauce is heated through, 2 minutes. Makes 1¼ cups of sauce. Remove from the heat and adjust the seasoning with more chile-garlic sauce. Add the turkey, mixing to coat well.
- Assemble the sandwich: Slice each baguette in half, crosswise, and cut open each half, leaving the tops attached to the bottoms. Heat a large skillet over medium-high heat and toast the bread pieces, cut-sides down, until golden brown, 2 to 3 minutes.
- In a small bowl, stir together the mayonnaise and chile-garlic sauce, and spread onto the top insides of each toasted baguette. Spread the cranberry sauce on the bottom insides and layer with the turkey, pickled carrots, cucumber and cilantro leaves. Serve.
| Calories per Serving | 1,146 |
| Total Fat | 44.9 g |
| Saturated Fat | 8.4 g |
| Trans Fat | 0.1 g |
| Cholesterol | 164.8 mg |
| Total Carbohydrates | 125.2 g |
| Dietary Fiber | 8.4 g |
| Total Sugars | 39.1 g |
| Sodium | 1,868.4 mg |
| Protein | 59.5 g |
