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Piquillo-Pepper Num Pangs

  • 4servings
  • 95minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium carrots, julienned

  2. 2 tablespoons cider vinegar

  3. 1 tablespoon sugar

  4. 3 cups packed Thai basil leaves

  5. 2 anchovy fillets, chopped

  6. 2 teaspoons fresh lime juice

  7. 1 1/2 teaspoons Asian fish sauce

  8. 1 teaspoon crushed red pepper

  9. 2 garlic cloves-

  10. 1 chopped,

  11. 1 whole

  12. 1/4 cup extra-virgin olive oil

  13. Salt and freshly ground pepper

  14. Four 6-inch lengths of semolina baguettes or kaiser rolls, split

  15. 4 tablespoons unsalted butter

  16. Mayonnaise, for spreading

  17. Sriracha sauce, for drizzling

  18. One 6-ounce cucumber, thinly sliced lengthwise on a mandoline

  19. One 6-ounce jar piquillo peppers, drained

  20. 12 large cilantro sprigs

Instructions Jump to Ingredients ↑

  1. In a medium bowl, toss the carrots with the vinegar and sugar. Let stand at room temperature for 1 hour; stir occasionally.

  2. In a food processor, combine the basil, anchovies, lime juice, fish sauce, crushed red pepper and chopped garlic and process to a paste. With the machine on, slowly pour in the olive oil and puree until blended. Season with salt and pepper. Let stand at room temperature for at least 30 minutes.

  3. Preheat the broiler. Spread the cut sides of the baguettes with the butter. Toast 3 inches from the heat. Rub the toasted sides with the garlic clove; spread with the mayonnaise. Drizzle with the Sriracha. Arrange the cucumber, carrots and piquillo peppers on the bottoms and garnish with the cilantro. Spread the tops with the pesto and close the sandwiches. Cut in half and serve.

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