2stalksgreen onions (scallions or green shallots) - coarsely chopped
1tablespoonginger - grated
⅜cupPanko breadcrumbs
1mediumegg - beaten
1splashsesame oil
1pinchKosher salt - to taste
1pinchwhite pepper - to taste
For The Pickles:
½cupwater
¼cuprice vinegar
¼cupsugar (white sugar)
1tablespoonKosher salt
1largecarrot - cut into matchsticks
1cupdaikon - cut into matchsticks
For The Sriracha Mayonnaise:
1splashsriracha - added to mayo to taste.
For The Sandwich:
1longcrusty French baguette
1splashSoy sauce
1small bunchcilantro (coriander) - sprigs
1cupcucumber - cut into matchsticks
Instructions
Preheat the oven to 375°F.
Combine all ingredients for pickle brine. Add carrots and daikon, cover, and let pickle for 30 to 60 minutes.
Chop all ingredients for meatballs in the bowl of a food processor until finely minced and well combined. Make small-ish meatballs, about 1 1/2 inches. Place on a baking sheet and bake in the oven for approximately 25 minutes.
Stir the Sriracha into the mayo.
Slice the baguette and toast in the oven until just beginning to brown, approximately 10 minutes.
Brush the baguette with Sriracha mayo and add meatballs in an even layer. Strew cilantro sprigs throughout the meatballs. Drizzle with soy sauce and add pickles and cucumber matchsticks.
Notes
I do know that it was a great sandwich. You’ll all excuse me if I worry less about authenticity and more about taste. This one will get made again.