Recipes

Piquillo-Pepper Num Pangs

Name: Piquillo-Pepper Num Pangs
Total time: 35 min
Ingredients: 2 medium carrots, julienned; 2 tablespoons cider vinegar; 1 tablespoon sugar; 3 cups packed Thai basil leaves; 2 anchovy fillets, chopped; 2 teaspoons fresh lime juice; 1 1/2 teaspoons Asian fish sauce; 1 teaspoon crushed red pepper; 2 garlic cloves—1 chopped, 1 whole; 1/4 cup extra-virgin olive oil; Salt and freshly ground pepper; Four 6-inch lengths of semolina baguettes or kaiser rolls, split; 4 tablespoons unsalted butter; Mayonnaise, for spreading; Sriracha sauce, for drizzling; One 6-ounce cucumber, thinly sliced lengthwise on a mandoline; One 6-ounce jar piquillo peppers, drained; 12 large cilantro sprigs

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

By

Ratha Chau

Updated on May 24, 2017

Piquillo-Pepper Num Pangs — Photo: © Squire Fox

Total Time:

35 mins

Yield:

4

Ingredients

2 medium carrots, julienned
2 tablespoons cider vinegar
1 tablespoon sugar
3 cups packed Thai basil leaves
2 anchovy fillets, chopped
2 teaspoons fresh lime juice
1 1/2 teaspoons Asian fish sauce
1 teaspoon crushed red pepper
2 garlic cloves—1 chopped, 1 whole
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
Four 6-inch lengths of semolina baguettes or kaiser rolls, split
4 tablespoons unsalted butter
Mayonnaise, for spreading
Sriracha sauce, for drizzling
One 6-ounce cucumber, thinly sliced lengthwise on a mandoline
One 6-ounce jar piquillo peppers, drained
12 large cilantro sprigs

Directions

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.

Suggested Pairing

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