Pillowy bao buns stuffed with citrus-herb turkey, sweet chili-pickled cucumber ribbons, julienned carrots, and fresh cilantro — finished with a glossy miso honey butter sauce that ties it all together. Makes 8 buns (2 per person).
Preparation Instructions
Pickle the cucumbers
Slice the cucumbers into long, thin ribbons.
Use a Y-Peeler: Skip the knife — drag a Y-peeler down the length of the cucumber to get long, paper-thin ribbons. Restaurant-perfect every time, no knife skills needed.
Toss in a bowl with 3 tablespoons sweet chili sauce, 1 tablespoons rice vinegar, 2 tablespoons water, and 0.3 teaspoons kosher salt. Set aside to pickle for at least 15 minutes
Make the miso honey butter
a small bowl, whisk 4 tablespoons unsalted butter, softened, 2 tablespoons white miso paste, and 2 tablespoons honey until smooth and glossy.
Heat the turkey
Heat 1 pouch of Cuisine Solutions Sliced Roasted Turkey Breast with Citrus Herbs according to package instructions and keep warm.
Steam the bao buns
Steam 8 frozen bao buns (clamshell style) according to package instructions, until soft and pillowy.
Build the bao
Open each warm bao and brush the inside with miso honey butter.
Tuck in a lettuce leaf, 2 turkey slices, pickled cucumber ribbons, julienned carrots, sliced chili, and cilantro. Serve immediately.