|1 lb | 450 g||boneless, skinless turkey breast|
|1 tbsp | 15 ml||shallot, finely chopped|
|1 tbsp | 15 ml||garlic, finely chopped|
|2 tbsp | 30 ml||lemongrass, minced|
|1/2 tsp | 2.5 ml||Chinese five spice|
|1 tbsp | 15 ml||vegetable oil|
|2 tsp | 10 ml||soy sauce|
|1 tbsp | 15 ml||fish sauce|
|1/4 cup | 65 ml||sugar|
|1/2 cup | 65 ml||hot water|
|1/2 cup | 125 ml||rice vinegar|
|1/2 cup | 125 ml||carrots, peeled and julienned|
|1/4 cup | 65 ml||red onion, thinly sliced|
|1/2 cup | 125 ml||daikon radish peeled or fennel, trimmed and julienned|
|4 - 6"||submarine buns|
|1/4 cup | 65 ml||mayonnaise|
|2 tbsp | 30 ml||cilantro, coarsely chopped|
|1/2 cup | 125 ml||English cucumber, thinly sliced|
|1 tbsp | 15 ml||Thai or jalapeno pepper, thinly sliced (optional)|
Turkey: Cut turkey breast into ½-inch thick pieces and marinate with shallots, garlic, lemongrass, five spice, oil, soy sauce and fish sauce for 2-24 hours.
Pan-sear marinated meat over medium heat until fully cooked, turning it several times during cooking.
The turkey is cooked when the internal temperature reaches 170°F (77°C).
Allow meat to cool and slice 1/8-inch thick.
Marinated Vegetables: Mix sugar with hot water until fully dissolved.
Add rice vinegar, carrot, red onion, daikon radish or fennel and marinate for at least 30 minutes.
Sandwich: Heat sub buns until just crisp and slice open.
Spread mayonnaise on inside of each bun.
Add meat, marinated vegetables, sliced cucumber, cilantro and hot peppers if desired.
Recipe courtesy of Chef Jason Wortzman