Banh Mi Flatbread with Onion-Carrot Slaw
50 Flatbread, 6-inch, whole grain
1 cup granulated sugar
4 ounces water
8 ounces white vinegar
1/2 tablespoon crushed red pepper
3 cups onions, thin-sliced
2 pounds, 4 ounces shredded carrot
1/4 cup chopped cilantro
4 1/2 pounds shredded smoked pork
4 1/2 pounds turkey breast slices (150 slices)
Yield: 50 sandwiches
1. In large pan, combine sugar, water, red pepper and vinegar. Heat to a boil. Add sliced onions and shredded carrots and stir to coat. Remove from heat. Cool to 70°F within 2 hours, 40°F within 4 hours. Add cilantro and mix well. Drain before serving.
2. Heat pork in covered hotel pan in 300°F oven until interior reaches 165°F. Stir pork as needed to heat through.
3. Heat turkey slices in covered hotel pan in 300° F oven until temperature reached 165°F.
4. Place 1-1/2 ounces of pork and 3 slices of turkey on flatbread. Top with drained pickled onion-carrot slaw. If preferred, you may serve slaw in 2-ounce cup on side.
Recipe for the National Onion Association, by Moss Crutchfield, Alachua County Food & Nutrition Services, Gainesville, Florida.