|1 Pkg||Schneider’s Chicken Honey Garlic Meatballs|
|Hot Chili Mayo:|
|2||green onions, finely chopped|
|1 tbsp||hot chili sauce (such as sriracha)*|
|1 1/2 cups||coarsely grated carrots|
|1 cups||coarsely grated peeled daikon (Japanese white radish)|
|1 cup||unseasoned rice vinegar|
|1 tsp||coarse kosher salt|
|1 tbsp||Asian sesame oil|
|4||10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 bagu|
|Thinly sliced jalapeño chiles|
|16||large fresh cilantro sprigs|
Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. **Can be made 1 day ahead. Cover and chill.
Toss the carrots, radish, vinegar, water and sugar into a small pot. Bring to a boil. Once the boiling remove all vegetables and liquid from the pot and place in a medium bowl and allow to cool.
Cook the meatballs as per the directions on the package.
Cut each baguette or baguette in half and then horizontally. Spread hot chili mayo over each 1/2. Arrange jalapeños, then cilantro, on bottom halves. Fill each sandwich with desired amount of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops and serve.
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