This American take on a Vietnamese classic pairs watermelon pickles, which are popular in the South, with beef tenderloin and a sesame mayonnaise. The pickles are gingery, sweet and spicy—the perfect counterpart to mildly flavored meat. This sandwich is a fun alternative to a burger.
Slideshow:Great Sandwich Recipes
Four 3-ounce beef tenderloin medallions
Canola oil, for brushing
Freshly ground pepper
1/2 cup mayonnaise
1 teaspoon toasted sesame oil
1/2 teaspoon Sriracha, plus more for serving
1 baguette, split lengthwise and cut into 4 pieces
1 cup Ginger-Pickled Watermelon Rind, drained and cut into fine julienne
1 cup lightly packed cilantro
How to Make It
Light a grill or preheat a grill pan. Brush the medallions with oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred on both sides and medium-rare within, about 6 minutes. Transfer to a work surface and let rest for 5 minutes.
Meanwhile, in a small bowl, whisk the mayonnaise with the sesame oil and 1/2 teaspoon of Sriracha and season with salt and pepper. Brush the cut sides of the baguette with oil and grill over moderate heat until toasted, about 2 minutes.
Slice the medallions 1/4 inch thick. Spread the sesame mayonnaise on the cut sides of the baguette and top with the meat, pickled watermelon rind and cilantro. Close the sandwiches and serve with additional Sriracha.
The cooked beef medallions and the sesame mayonnaise can be refrigerated overnight. Bring the meat to room temperature before making the sandwiches.
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