Braunschweiger and Meatball Banh Mi
This Meatball Banh Mi combines Jones Dairy Farm Chicken Meatballs with savory Braunschweiger, quick pickled vegetables, and fresh cilantro on a crusty baguette, all topped with spicy Sriracha mayo. Bursting with bold flavors and a perfect balance of textures, this Vietnamese-inspired sandwich is a must-try for banh mi lovers! Recipe by Chef Bruce Mattel.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 | carrot, peeled and julienned |
| 3 | green onions, julienned |
| 1 | cucumber, peeled and julienned |
| 1/2 cup | Daikon radish, julienned |
| 3 tablespoons | rice vinegar |
| 2 teaspoons | sugar |
| 1/2 teaspoon | salt |
| 1 cup | mayonnaise |
| 2 tablespoons | Sriracha |
| 15 | |
| 2 packages | |
| 3 | baguettes, sliced half lengthwise |
| 30 sprigs | cilantro |
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Directions
-
Mix carrot, green onions, cucumber, and Daikon with vinegar, sugar, and salt.
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Mix mayonnaise and Sriracha together, reserve.
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Assemble sandwiches by putting Sriracha mayo on each half of the baguette, topping with meatballs, Braunschweiger, and vegetable mixture.
-
Garnish with cilantro.
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