Sriracha Turkey Sandwiches with Pickled Veggies
If you had told me back in 2008 (or whenever I first bought a bottle of sriracha, I can’t remember), that I would still be eating it (and eating a lot of it) in 2017, I might not have believed you. At the time it first started to gain popularity in the U.S., it certainly seemed, at least to me, like something that would be passing fad.
But as the years have gone on, sriracha has changed from something trendy to something rather ubiqitious. Just like I expect most casual restaurants to stock ketchup and mustard, I assume sriracha is close at hand these days, too. It’s spicy, tangy-sweet flavor with a punch of garlic is the perfect companion to eggs, burgers, sandwiches, and just about everything else.
So, while this sandwich isn’t exactly on-trend at this point, I can assure you that it’s super tasty. And to me, a well-crafted turkey sandwich is something that is never going to go out of style. I dig a great turkey sandwich, year ’round, for any meal of the day.
To make these Sriracha Turkey Sandwiches with Pickled Veggies, you’ll want to start by getting your pickle game on. Honestly, you can pickle just about any vegetable that you have around (or looks good at the market). I prefer ones that can be thinly sliced and lay relatively flat, so I can get a sturdy sandwich build. This time around, I went with red onion, radishes, cucumber and carrots. The veggies need just a few hours to turn into pickles, and then you can keep them in the fridge for up to a week, for easy advance meal prep.
After your pickles are ready, grab some sort of bread or roll and slather it with sriracha mayo. You can buy pre-made sriracha mayo in the condiment aisle of some stores, or you can just make it yourself by stirring together the two ingredients.
Pile your sandwich high with some thick slices of JENNIE-O® Premium Portions Oven Roasted Turkey Breast. This turkey breast comes fully cooked, pre-seasoned and ready-to-eat, making it perfect for quick sandwiches. Layer as many pickles as possible on top of the turkey, and it’s time to eat!
JENNIE-O® Premium Portions Turkey Breast comes in three flavors – Hickory Smoked Sun Dried Tomato, Hickory Smoked Cajun, and classic Oven Roasted. For more information, be sure to connect with JENNIE-O® Turkey on Facebook, Twitter, Instagram and Pinterest.
Jazz up your turkey sandwich routine with homemade sriracha mayo and easy pickled veggies. Reserve leftovers for another use. Home Chef Tip: Drain pickles and pat them dry before building sandwiches. You may not need all of the pickles. Use any leftovers for some Funky Good Rice & Shrimp Bowls!Sriracha Turkey Sandwiches with Pickled Veggies
Ingredients
For the Pickled Veggies:
For the Sriracha Mayo:
For the Sandwiches:
Instructions
Notes
Disclosure: As a member of the Jennie-O Switch Circle, this was a sponsored post written by me on behalf of Jennie-O. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.
It may be surprising the Sriracha is not a fad here in the US, but it has been a staple in places like Indonesia for a very long time. I think I learned about it from Indonesians. Even though I’m not much of a sandwich eater these days, this sandwich does sound very good.
I’m loving that we’re living in a more global world these days, and more and more of these ingredients are becoming more mainstream here in the US! My fridge is full of kimchi, miso, sriracha, etc., and I wouldn’t have it any other way now 🙂
I am obsessed with Sriracha mayo! Needless to say, you had me at “Sriracha.” 🙂
Yes, me too! Sriracha mayo FTW!