Banh mi are traditionally Vietnamese sandwiches, but we're adapting them for some Indian fare with our leftover meatballs. You'll love this new take on this delicious sandwich!
Carrot slaw - Grate carrots using a food processor, box grater, or julienne peeler. Toss with apple cider vinegar, brown sugar, coriander, cumin, and salt. (Can be done up to 4 days ahead)
Cilantro / Jalapenos - Prep as directed. (Can be done up to 4 days ahead)
Make tikka masala sauce - Combine leftover tikka masala sauce with yogurt.
Make vinaigrette - Whisk together red wine vinegar, paprika, honey, and cooking oil. Season to taste with salt and pepper.
Cucumbers - Prep as directed.
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Slice meatballs in half and lightly warm up meatballs in the microwave.
Slice open baguettes. Assemble sandwiches by spreading tikka masala sauce onto bread and then layering in meatballs (4 halves / serving), carrot slaw, cilantro leaves, and sliced jalapenos.
Toss vinaigrette with cucumbers and greens (and leftover carrot slaw if you have any). Enjoy Indian meatball banh mi with side salad.