• For the chili mayonnaise:
  • 1/2 cup mayonnaise
  • 2 green onions, finely chopped
  • 1+ Tbsp of hot chili sauce (sriracha works. I use sambal oelek.)

For the pickled carrots:

  • 4 cups of carrots, julienned
  • 1/4 cup rice vinegar
  • 3 Tbsp sugar
  • 1 tsp salt

For the meatballs:

  • 1 lb. ground pork
  • 1/4 cup fresh basil, finely chopped
  • 4 cloves garlic, minced
  • 4 scallions, finely chopped
  • 1 Tbsp fish sauce
  • 1 Tbsp hot chili sauce
  • 1 Tbsp sugar
  • 2 tsp corn starch
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp sesame oil

For the sandwich:

  • 4 mini baguettes (about 10″ long each) or about 40″ of baguette (from 2 baguettes) cut into 4 (to 6) portions
  • Thinly sliced jalapeno slices
  • Large sprigs of cilantro

For the chili mayonnaise:

  1. Stir all ingredients in small bowl. Season with salt. Cover and chill.
  2. For the pickled carrots:
  3. Toss the ingredients in a medium bowl. Let stand at room temperature for about an hour, tossing occasionally.

For the meatballs:

  1. Gently mix all the ingredients except the sesame oil together. Then shape them into balls of about 1 Tbsp each (I made about 30). Heat the sesame oil in a large skillet on medium-high heat. Add the meatballs in without crowding them (you may have to cook the meatballs in separate batches). Saute them until they are brown and cooked through, 10 to 15 minutes.

To assemble the sandwiches:

  1. Cut the baguettes in half lengthwise. Pull out bread from the center so that each side is about 1/2″ thick. On one half, slather on the mayo, followed by slices of jalapeno followed by the pickled carrots followed by the cilantro followed by the meatballs (eyeballing an equal amount for each portion). Press on the other half of the baguette, cut the baguettes in half if necessary, and serve! I personally found one half plenty filling, which is why I think this recipe can serve up to 6.

Adapted from Bon Appétit

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