|CRUNCHY PICKLED VEGETABLES:|
|1/2 cup||(125ml) Carrots, julienned|
|1/2 cup||(125ml) English cucumber, julienned|
|1/2 cup||(125ml) Snow peas, julienned|
|1/2 cup||(125ml) Radish, julienned|
|1 1/4 cup||(300ml) White vinegar|
|4 tbsp||(60ml) Sugar|
|Salt and pepper|
|3||(Cloves) Garlic, minced|
|1/4 cup||(60ml) Chopped fresh cilantro|
|1 tbsp||(15ml) Lime juice|
|MEATBALL BANH MI:|
|50||Schneiders® Italian Meatball with Cheese 1oz (15223)|
|2 tbsp||Hot chili garlic sauce|
|3 tbsp||Canada Bread® Home Loaf Rolls, toasted|
CRUNCHY PICKLED VEGETABLES:
COMBINE all ingredients in a shallow bowl and refrigerate until ready to use.
WHISK together mayonnaise, garlic and chopped cilantro. Refrigerate until ready to use.
MEATBALL BANH MI:
PREHEAT oven to 350°F (180°C). Arrange meatballs on a parchment paper lined baking sheet and bake for 15-20 minutes. You can choose to grill the meatballs for 15-20 minutes. Meatballs are done when they are heated through and the internal temperature reaches 160°F (71°C).
MIX together honey, sesame oil and hot garlic sauce in a small bowl. Toss with fully cooked meatballs.
ASSEMBLE by spreading cilantro mayonnaise over the inside of the rolls. Place a leaf of lettuce on the bottom half on the bun then 5 meatballs; top with crunchy pickled vegetable and the other half of the bun.
Serve with sweet potato fries.
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