Makes 2 Servings
cup apple cider vinegar
cup apple juice
cup julienne carrots
cup julienne daikon radish
tablespoon chili garlic sauce
cups leftover JENNIE-O® Turkey slices
slices jalapeño peppers
In small saucepan over high heat, combine vinegar, apple juice, water and honey; bring to boil. Remove from heat; let cool.
Combine cooled vinegar mixture with carrots and daikon radish. Cover and chill 1 hour or overnight.
In small bowl, combine mayonnaise and chili sauce. Split each baguette in half almost all the way through. Spread cut sides with mayonnaise mixture.
Place 1 cup turkey, 4 slices cucumber and 4 slices jalapeño pepper inside each baguette. Drain liquid from carrot mixture. Add to baguettes and top with cilantro.