Piquillo-Pepper Num Pangs
© Squire Fox

Piquillo-Pepper Num Pangs


To save time, Ratha Chau suggests spiking store-bought pesto with chiles, lime and fish sauce instead of making the pesto here.

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  1. 2 medium carrots, julienned
  2. 2 tablespoons cider vinegar
  3. 1 tablespoon sugar
  4. 3 cups packed Thai basil leaves
  5. 2 anchovy fillets, chopped
  6. 2 teaspoons fresh lime juice
  7. 1 1/2 teaspoons Asian fish sauce
  8. 1 teaspoon crushed red pepper
  9. 2 garlic cloves—1 chopped, 1 whole
  10. 1/4 cup extra-virgin olive oil
  11. Salt and freshly ground pepper
  12. Four 6-inch lengths of semolina baguettes or kaiser rolls, split
  13. 4 tablespoons unsalted butter
  14. Mayonnaise, for spreading
  15. Sriracha sauce, for drizzling
  16. One 6-ounce cucumber, thinly sliced lengthwise on a mandoline
  17. One 6-ounce jar piquillo peppers, drained
  18. 12 large cilantro sprigs
  1. In a medium bowl, toss the carrots with the vinegar and sugar. Let stand at room temperature for 1 hour; stir occasionally.
  2. 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.
  3. 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.

Suggested Pairing

The zippy Italian white Greco di Tufo is perfect with these spicy sandwiches.