Indian Banh Mi with Leftover Meatballs
side salad with paprika vinaigrette
Our leftover Indian meatballs from Tuesday are perfect for a Vietnamese-style banh mi sandwich. Garnished with a carrot slaw, jalapenos, cilantro, and a drizzle of our leftover masala sauce, these will look like they were created by a professional caterer!
Ingredients
- Carrots, medium - 2
- Apple cider vinegar - 2 Tbsp
- Brown sugar - 1 Tbsp
- Coriander - 1/2 tsp
- Cumin - 1/2 tsp
- Salt - 1/4 tsp
- Red wine vinegar - 1 1/2 Tbsp
- Paprika - 1/4 tsp
- Honey - 2 tsp
- Cooking oil - 3 Tbsp
- Cucumbers - 1/2 , sliced
- Mixed greens - 4 oz
- Cilantro - 1/4 cup , leaves torn from stems
- Jalapeno - 1 , sliced thinly
- Leftover tikka masala sauce (from Tue) - 1/4 cup
- Plain yogurt - 1/4 cup
- Leftover Indian meatballs (from Tue) - 8 , sliced in half
- Baguette - 10 oz (sub sandwich rolls)
Prep
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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)
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Cilantro / Jalapenos - Prep as directed. (Can be done up to 4 days ahead)
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Make tikka masala sauce - Combine leftover tikka masala sauce with yogurt.
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Make vinaigrette - Whisk together red wine vinegar, paprika, honey, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
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Cucumbers - Prep as directed.
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Make
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Slice meatballs in half and lightly warm up meatballs in the microwave.
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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.
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Toss vinaigrette with cucumbers and greens (and leftover carrot slaw if you have any). Enjoy Indian meatball banh mi with side salad.
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