Vietnamese Turkey Banh Mi

1. In large skillet over medium-high heat, heat 1 tablespoon oil. Add ¼ cup sliced shallots, garlic and five-spice powder; saute 1 minute.
2. Add ground turkey; cook 15 minutes, stirring often and breaking apart with a spoon, until meat is crumbly and no longer pink. Stir in soy sauce and sugar; stir well and cook for 2 minutes longer. Add salt to taste.
3. In another large skillet, heat remaining 2 tablespoons oil. Add 1 cup sliced shallots; cook until crisp and golden, 6 to 10 minutes. Remove fried shallots from pan; drain on absorbent paper.
4. Cut baguettes in half crosswise, then split lengthwise almost all the way through. Scrape out some bread on each side of loaf to allow more room for filling.
5. Spread bread with liver pate and Sriracha mayonnaise; top with salad greens, turkey tenderloin slices, cucumbers, pickled carrots and daikon, basil leaves and fried shallots. Drizzle with additional Sriracha mayonnaise.

Photo courtesy of National Turkey Federation