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!
- 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, gluten-free (sub any gluten-free rolls) - 10 oz
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. (Can be done up to 5 days ahead)
Cucumbers - Prep as directed.
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.