Best Thanksgiving Leftovers – Turkey Banh Mi Sandwiches

Vietnamese baguette sandwiches, called Banh Mi, have attracted a loyal fan base. The uniqueness of these sandwiches lies with the french influenced baguette and the flavor packed, savory Viet style fillings. Leftover turkey makes a tasty Banh Mi!

Ingredients:

Chilled cooked roast turkey chopped or shredded for 4 sandwiches (about 1 pound)

2/3 cups mayonnaise like Hellman’s

1 tablespoon honey

1 tablespoon Asian chile sauce like Sriracha

2 green onions finely chopped

1/2 thinly sliced peeled cucumber

1 cups coarsely grated carrot

1/4 cup unseasoned rice vinegar

A handful of fresh cilantro sprigs

4 fresh white or whole-wheat baguettes

Jalapeno chiles, sliced thin

Salt and Ground pepper

Directions:

Combine the carrot and cucumber with rice vinegar and let sit for 15 minutes, tossing occasionally. Chop or shred chilled cooked turkey and mix with chopped green onion and mayonnaise spiked with honey and Asian chile sauce like Sriracha.

Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside the baguette. Add more heat with thinly sliced jalapeno chiles if desired. Add salt and pepper to taste.

Cranberry Week – Honey Cranberry Chicken Pecan Tea Sandwiches

This is the perfect sandwich filling to keep on hand during the holidays. You can whip up an elegant tea in minutes!

  • 2 c. diced cooked chicken
  • ½ c. cranberries, sliced or dried
  • ¼ c. cup pecans, chopped
  • t tablespoon honey
  • 3 green onions, sliced
  • Mayonnaise, homemade or Hellmann’s
  • White or wheat bread slices
  • Butter
  • Parsley for decoration

In a large bowl, combine first 4 ingredients. Add just enough mayonnaise to moisten.  Cover and chill to blend flavors.

Butter 2 slices of bread.  Spread enough chicken salad mixture on one of the buttered slices to make a thick sandwich. Cover with remaining top slice. Repeat with remaining slices of bread.

For best tea sandwich results, chill for at least 30 minutes before cutting. Trim off bread crusts and cut into triangles or squares.  Keep covered with a moist paper towel or in an airtight container until ready to serve.

Honey Waldorf Salad

This salad was created at New York’s Waldorf-Astoria Hotel in the 1890’s not by a chef but by the maître d’hôtel Oscar Tschirky.  It was an instant success.

The original version of this salad contained only apples, celery, honey and mayonnaise. Chopped walnuts later became an integral part of the dish.

Waldorf salad is usually served on top of a bed of lettuce. This recipe is one of many variations of the original 1890’s recipe.

  • 2 cups (2 med-large) diced un-pared apples (I use Honeycrisp or Gala)
  • 1 cup diced celery
  • 1/3 cup chopped walnuts
  • 2 heaping tablespoonfuls mayonnaise, homemade or Hellmann’s
  • 1 teaspoon honey
  • dash lemon juice
  • seedless grapes

Stir together the mayonnaise, honey and lemon juice.

Combine all ingredients together and chill until ice cold.

Serve on lettuce and garnish with seedless grapes.  Serves four.

Honey Pecan Chicken Salad

Chicken salad, Southern style…

Ingredients

  • 1/2 C. Mayonnaise
  • 2 T. Sour Cream
  • 3 green onions, with some green, thinly sliced
  • 2 T. Honey
  • 1/2 tsp. Salt
  • 1/8 tsp. Pepper
  • 1/3 C. Chopped Celery
  • 1/3 C. Toasted Pecans, coarsely chopped
  • 1 C. Seedless Grapes, sliced in half
  • 2 C. Chopped Cooked Chicken

Directions

  • 1. Combine mayonnaise, sour cream, green onions, honey, salt, and pepper in a bowl and mix well.

  • 2. Stir in celery and pecans.

  • 3. Fold in grapes and chicken.

  • 4. Adjust the seasoning to taste.

    Serves 4 to 6

Fourth Of July – Beef Tenderloin Sandwiches With Honey Herb Mayonnaise

This is a traditional recipe at my house for the Fourth! The tenderloin can also be prepared on the grill, if you want a more authentic American barbecue experience!!

1 tablespoon vegetable oil
1 center-cut beef tenderloin (2 pounds), trimmed of excess fat, tied
Coarse salt and freshly ground pepper
8 to 10 cloves Roasted Garlic
3/4 cup mayonnaise
1 tablespoon honey
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh marjoram
1 baguette, halved horizontally and cut crosswise into 3 pieces
2 cups watercress, preferably baby

Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Generously season beef with salt and pepper. Add to skillet, and brown on all sides, about 10 minutes total. Transfer skillet to oven.

Roast until beef registers 130 for medium-rare, 20 to 25 minutes. Let beef stand for 20 minutes. Cut into 1/4-inch-thick slices.
Meanwhile, mash garlic with a fork in a small bowl. Stir in mayonnaise, honey, lemon juice, and herbs. Season with salt and pepper. (Garlic-herb mayonnaise can be stored in the refrigerator for up to 1 day.)

Spread 1 tablespoon of the mayonnaise onto each bread slice. Top with beef. Just before serving, add watercress. Season with salt and pepper.

Memorial Day Recipes – Combination Salad

CAUTION:  THIS IS NOT DIET FOOD!

And it’s really “Down Home.”

But it is incredibly good. If you’re having weekend house guests, it’s a great thing to have on hand for sandwiches and snacking.

My mother made this for the first boy-girl party I ever hostessed. It was a big hit!

2 lb. bologna
1 med. box of Velveeta cheese
6 hard boiled eggs
1 sm. jar sweet pickle relish
1/2 c. finely chopped onion
2/3 lg. jar mayonnaise (NOT Miracle Whip!!)
2 T. mustard

Cut bologna and cheese into chunks. With a hand food grinder, grind bologna, cheese and eggs into a large mixing bowl. Add sweet pickle relish and chopped onions. Carefully fold in mayonnaise, adding as needed until thoroughly mixed. Add mustard and mix well. Will make about 25 sandwiches. Will keep in the refrigerator for about 4 days. Great for picnics and back yard suppers.