Recipe: Giant Christmas leftover banh mi

Recipe: Giant Christmas leftover banh mi

10m + 12h prep | N/A cook

Last updated

Sharing food with loved ones is our favourite part of Christmas, but it’s easy to get overwhelmed by all the food that’s left on the table at the end of the meal. With a little creativity, however, those festive leftovers can be transformed into something that might even be better than the original feast.

We’ve filled this festive banh mi-style sandwich – inspired by Adam Liaw’s excellent recipe –  with all the ham, turkey, and cranberry sauce left from our Christmas dinner (and added the traditional paté and other ingredients), but you can customise it with whatever savoury treats you’ve got left in the fridge after the big day.

For a touch of extra indulgence, we’ve added a few generous slices of Valette Foie Gras Terrine, plus a few splashes of fish sauce for complexity and umami punch, but you can add whatever adornments you like.

Find the biggest bread stick you can, pack it full of Christmas deliciousness, and you’ve got a shareable, celebratory and fun Boxing Day meal ready to go, while giving the oven a much-needed rest.

Ingredients (Serves 8-10)

  • 2x bread sticks, approx. 75cm each
  • 150g paté of your choice
  • 100g mayonnaise
  • 400g-600g mixed cold meats (ham, turkey, chicken, duck, prawns, etc.)
  • 200g cranberry sauce
  • 1 carrot, finely julienned
  • 2 Lebanese cucumbers, sliced into thin batons
  • 2 spring onions, cut into 5cm lengths & halved
  • 1 bunch Coriander
  • 2 long red chillies
  • Fish sauce
 
FOR THE PICKLED RADISH
  • 1 daikon radish, sliced into thin batons
  • 1/4 cup rice wine vinegar
  • 1/4 cup sugar
  • 1 tsp salt

The day before serving, combine radish, rice wine vinegar, sugar and salt in a bowl and mix well. Transfer into zip-lock bag and refrigerate overnight, flipping once.

Slice breadstick(s) down the length, taking care to not cut all the way through. Spread one of the cut sides with paté (and foie gras if using), and the other with mayonnaise.

Lay the meat across one or both sides of the bread (eg. ham on one side, turkey on the other), then top with a line of cranberry sauce.

Drain radish, and combine in a bowl with the sliced carrot, cucumber, spring onion and coriander. Distribute across the top of the sandwich. Season with a splash of garum or fish sauce, top with sliced chilli and a little extra coriander, then cut into generous portions and serve.

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