With Korean meatballs leftover from Monday night, flavorful banh mi sandwiches come together in a flash. These sandwiches get their unique flavor from fresh ingredients like a carrot slaw, spicy mayo and cilantro leaves.
Make spicy mayo - Whisk together mayonnaise and chili-garlic sauce. (Can be done up to 5 days ahead)
Carrot slaw - Grate carrots using a food processor, box grater, or julienne peeler (skip if you purchased pre-shredded carrots). Toss with vinegar and sugar. (Can be done up to 2 days ahead)
Cilantro / Cucumbers / Watermelon - Prep as directed. (If making Thursday’s smoothies, cube watermelon for that day at the same time.)
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Slice meatballs in half and warm up in the microwave.
Slice open baguettes and toast (if desired).
Assemble sandwiches by spreading spicy mayo onto bread and then layering in meatballs (~10 halves / serving), carrot slaw, cilantro leaves and sliced cucumbers.
Serve banh mi with watermelon wedges on the side. Enjoy!
This was really delicious and came together so quickly. I left the sugar out of the slaw and used extra vinegar, and added extra hot sauce to the mayo.