I love Banh Mi sandwiches. They are a fabulous mix of flavor and texture. All of the fresh veggies and herbs make me think of spring. And with all of the cold weather, I could really use some spring. When I ran across this recipe on epicurious.com I knew I had to make it.
1/2 lb lean ground turkey
3 uncooked brauts (casings removed)
1/4 cup chopped basil
4 cloves of garlic
3 green onions finely chopped
1 tablespoon soy sauce
1/2 tablespoon sriracha (hot chili garlic sauce) – I had to tame down the heat to get my kid to eat it
1 tablespoon sugar
2 tablespoons cornstarch
salt and pepper
Mix all ingredients together. Heat a large oven proof skillet over medium heat (I used cast iron). I used two spoons to drop 1-2 inch meat balls into the hot skillet. Brown. When all meatballs have been browned place the skillet in a 350 degree oven until cooked through (like 15-20 mins). Just check your meatballs and take them out when they are done.
Hot chili mayo:
1/2 cup mayo
2 green onions finely chopped
sriracha to taste 1/2-1 tablespoon
Stir everything together. Easy.
2 cups carrots grated
1 cup broccoli slaw (you are supposed to use daikon but my grocery store didn’t have it)
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
Mix everything together in a bowl and let set for about an hour.
To put together the sandwiches, cut a large piece of french bread into sandwich sized pieces. Smear with the mayo. Add the meatballs, lettuce, the veggie pickle, fresh tomato and fresh cilantro and thinly sliced pieces of jalapeno.