[Leftover] Meatball Banh Mi
with carrot slaw / spicy mayo / watermelon wedges
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.
- Mayonnaise - 4 Tbsp
- Chili-garlic sauce (sub any hot sauce) - 1 tsp
- Cilantro - 1/4 cup , leaves torn
- Cucumbers, medium - 1 , sliced
- Korean meatballs, leftover from Monday - ~20 , halved
- Baguette (sub sandwich rolls) - 10 oz
- Carrot slaw (ingredients listed separately) - ~1 1/2 cups
- Carrots, medium (look for pre-shredded to save time) - 1 , grated
- Vinegar, rice - 2 tsp
- Sugar - 1/2 tsp
- Watermelon, small (preferably seedless) - 1/2 , wedges
Make spicy mayo - Whisk together mayonnaise and chili-garlic sauce. (Can be done up to 5 days ahead)
Cilantro / Cucumbers / Watermelon - Prep as directed. (If making Thursday’s smoothies, cube watermelon for that day at the same time.)
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!