Piquillo-Pepper Num Pangs
Serving Size: 4
- 2 medium carrots, julienned
- 4 large cilantro sprigs
- 12 Ounce piquillo peppers, drained
- 6 Ounce cucumber, thinly sliced lengthwise on a mandoline
- 6 sriracha sauce, for drizzling
- mayonnaise, for spreading
- 4 6-inch lengths of semolina baguettes or kaiser rolls, split
- salt and freshly ground black pepper
- 0.25 cup extra virgin olive oil
- 2 clove garlic, half chopped, half whole
- 1 tsp crushed red pepper
- 1.5 tsp Asian fish sauce
- 2 tsp fresh lime juice
- 2 anchovy fillets, chopped
- 3 cup packed Thai basil leaves
- 1 Tbsp sugar
- 2 Tbsp cider vinegar
- unsalted butter
- 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.