[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, gluten-free (sub any gluten-free 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)
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!