Banh Mi Meatball Sandwich Recipe By Tasty

Steps:

• Combine the pickled carrot and daikon ingredients in a mixing bowl. Set aside and let them pickle for at least an hour.
• Combine all of the banh mi meatball ingredients in a large mixing bowl. Form ping pong sized meatballs. Pan fry until browned on all sides and cooked all the way through.
• Put together the sandwich. Smear a layer of Sriracha mayo on one half of the baguette, add the meats, a few of the pickled carrots and daikon and some fresh cilantro. Top with other half of baguette.
• Enjoy!

Steps:

• Marinate the beer-battered sweet potatoes: In a wide, shallow dish, whisk together the oil, soy sauce, lemongrass, garlic, lime juice, and rice wine vinegar. Add the sweet potatoes to the marinade and toss to coat. Cover the dish with plastic wrap and marinate the sweet potatoes in the refrigerator for 1-2 hours.
• Make the quick pickled vegetables: In a small pan, combine the rice wine vinegar, water, sugar, and salt. Bring to a low simmer over medium-high heat, stirring until the sugar is dissolved.
• Add the carrots and onion to 2 separate medium bowls. Pour half of the pickle brine into each bowl. Cover each bowl with plastic wrap and transfer to the refrigerator for at least 30 minutes, or overnight. The longer the vegetables pickle, the deeper the color of the red onions and the stronger the flavor of both will be.
• Make the mushroom pâté: Add the mushrooms to a food processor and pulse until finely chopped.
• In a medium skillet, heat the olive oil over medium heat. When the oil is shimmering, add the red onion and garlic and sauté for 2-3 minutes, until fragrant. Add the mushrooms and cook for 5-8 minutes, until most of the moisture has been released and they begin to brown. Add the ginger, vegan Worcestershire sauce, and soy sauce. Cook for 1-2 minutes, until the liquid is fully absorbed and beginning to caramelize. Remove the pan from the heat and let cool for 5-10 minutes.
• Return the mushroom mixture to the food processor and process until nearly smooth, 20-30 seconds. Set aside until ready to assemble the sandwiches.
• Finish the beer-battered sweet potato: In a large, high-walled skillet, heat the canola oil over medium-high heat until it reaches 375°F (190°C).
• While the oil is heating, prepare the beer batter: In a shallow dish with a lip, whisk together the 1 cup (125 G) flour, the salt, and beer until smooth. Add the remaining ½ cup (60 G) flour to a separate shallow dish.
• When the oil is hot, begin dredging the sweet potatoes. Working one plank at a time, remove the sweet potato from the marinade, letting any excess drip off. Lightly dredge in the flour, then coat in the beer batter.
• Immediately drop the sweet potato plank into the hot oil. Fry in batches of 2 or 3 planks for 2-3 minutes, flipping halfway through, until golden brown. Drain on a wire rack or paper towel-lined baking sheet. Let cool slightly.
• Make the vegan chipotle mayonnaise: In a small bowl, mix together the mayonnaise and chipotle powder.
• Make the slaw: In a medium bowl, toss the cabbage with the salt and lime juice.
• Assemble the sandwiches: Spread 2 tablespoons of the mushroom pâté onto the bottom of a toasted French roll. Top with cucumber ribbons and 3-4 slices of avocado. Add 1-2 sweet potato planks, then top with jalapeño, pickled carrots and onions, cabbage slaw, and cilantro. Spread chipotle mayonnaise on the top half of the roll, then close the sandwich.
• Enjoy!

Steps:

• Hot Chili Mayo:
• Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.
• Meatballs:
• Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Sandwiches:
• Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
• Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
• Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
• *Available in the Asian foods section of many supermarkets and at Asian markets.
• **Available at some supermarkets and at Asian markets.