Braunschweiger and Meatball Banh Mi
Recipe by Chef Bruce Mattel.
Dinner Ideas with Meatballs
This Meatball Banh Mi combines Jones Dairy Farm Homestyle 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!
Ingredients
- 1 carrot, peeled and julienned
- 3 green onions, julienned
- 1 cucumber, peeled and julienned
- 3 tablespoons rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 cup mayonnaise
- 2 tablespoons Sriracha
- 27 Jones Dairy Farm No Antibiotics Ever Homestyle Meatballs
- 2 packages Jones Dairy Farm Sliced Braunschweiger Liverwurst
- 3 baguettes, sliced half lengthwise
- 30 sprigs cilantro
Directions
Combine carrot, green onions, cucumber, and Daikon with rice vinegar, sugar, and salt. Toss to coat and set aside to quick-pickle while you prepare the remaining ingredients.
Mix mayonnaise and Sriracha together. Set aside.
Place meatballs on a parchment-lined baking sheet and bake at 400°F for 7–9 minutes, until heated through and slightly crispy. Remove from oven and slice in half.
Slice baguettes in half lengthwise. Spread Sriracha mayo on each cut side.
Layer Braunschweiger slices on the bottom half of each baguette, followed by meatballs and the pickled vegetable mixture.
Garnish generously with fresh cilantro and serve immediately.
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