Ingredients
2 medium carrots, julienned
2 Tbsp cider vinegar
1 Tbsp sugar
3 cup packed Thai basil leaves
2 anchovy fillets, chopped
2 tsp fresh lime juice
1 ½ tsp Asian fish sauce
1 tsp crushed red pepper
2 clove garlic, half chopped, half whole
¼ cup extra virgin olive oil
salt and freshly ground black pepper
4 6-inch lengths of semolina baguettes or kaiser rolls, split
mayonnaise, for spreading
6 sriracha sauce, for drizzling
6 oz cucumber, thinly sliced lengthwise on a mandoline
12 oz piquillo peppers, drained
4 large cilantro sprigs
unsalted butter
2 Tbsp cider vinegar
1 Tbsp sugar
3 cup packed Thai basil leaves
2 anchovy fillets, chopped
2 tsp fresh lime juice
1 ½ tsp Asian fish sauce
1 tsp crushed red pepper
2 clove garlic, half chopped, half whole
¼ cup extra virgin olive oil
salt and freshly ground black pepper
4 6-inch lengths of semolina baguettes or kaiser rolls, split
mayonnaise, for spreading
6 sriracha sauce, for drizzling
6 oz cucumber, thinly sliced lengthwise on a mandoline
12 oz piquillo peppers, drained
4 large cilantro sprigs
unsalted butter
Directions
- In a medium bowl, toss the carrots with the vinegar and sugar. Let stand at room temperature for 1 hour; stir occasionally.
- 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.
- 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.
