Instructions
Begin by preparing the vibrant pickled slaw: place the shredded carrots and red cabbage into a generously sized bowl. In a separate small bowl, whisk together the ground ginger, rice vinegar, golden caster sugar, and a pinch or two of salt until the sugar dissolves completely. Pour this aromatic dressing over the vegetables and gently toss to coat every strand. Let this mixture rest for at least 15 minutes to allow the flavors to intensify and the vegetables to soften slightly. Next, take your baguettes and carefully slice them lengthwise, creating space for the fillings without cutting all the way through. Spread a generous layer of chicken liver pâté evenly over the bottom halves—the pâté adds a rich, creamy foundation that contrasts beautifully with the crisp vegetables. Pile on the pickled slaw, arranging it evenly to ensure every bite has a burst of tangy crunch. Add fresh cucumber slices for coolness and lay the slices of turkey on top, lending a tender and protein-packed element to the sandwich. In a small bowl, blend the mayonnaise with freshly chopped red chilli to infuse a creamy heat. Dollop this spicy mayo over the turkey, then scatter fresh mint leaves and extra sliced chilli for an herbal and vibrant finish. Close the baguettes gently, pressing down slightly to hold all the fillings together. Cut the sandwiches in half if desired and serve immediately for the best texture and flavor. Tip: For an even more pronounced pickled flavor, prepare the slaw a few hours ahead and refrigerate it, giving the vegetables time to fully absorb the tangy dressing.
