My all-time favorite sub sandwich - tons of flavor and gorgeous presentation! Yes, lots of ingredients, it seems, but
totally worth the effort. I have no
doubt that you will be creating this recipe again and again – it’s truly a
keeper.
Hot Chili Mayo
2/3 cup
Hellman’s mayonnaise (I usually sub Greek yogurt instead)
2 scallions,
chopped
1 Tbs. hot
chili sauce (or to taste)
1 Tbs.
granulated sugar
1 tsp.
freshly grated ginger root
Meatballs
½ lb. ground
pork
½ lb. lean
ground beef
4 garlic
cloves, minced
3 scallions,
chopped
1 Tbs. fish
sauce
1 Tbs. hot chili
sauce
1 Tbs. granulated sugar
2 tsp.
cornstarch
1 tsp.
freshly ground black pepper
1 tsp. kosher
salt
1 Tbs. Asian
sesame oil
Slaw
1 cup
coarsely grated carrots
1 cup
shredded purple cabbage
1 cup
coarsely grated peeled daikon (Japanese white radish, or substitute red
radishes)
¼ cup
unseasoned rice vinegar
¼ cup
granulated sugar
2 Tbs.
freshly squeezed lemon juice
1 tsp. kosher
salt
1 Tbs. Asian
sesame oil
¼ cup fresh cilantro,
chopped
4 – 10 inch
long individual baguettes or hoagie buns
To make
mayo, combine all ingredients in a small bowl; season with salt and pepper, to
taste. Cover and chill.
To make
meatballs, line rimmed baking sheet with parchment paper; spray parchment with
nonstick spray. Gently mix all meatball
ingredients together in a large mixing bowl. Using moistened hands, roll each
mixture into 1 inch meatballs (approx. 1 Tbs. for each) and place onto prepared
baking sheet; cover with plastic wrap and chill until ready to use.
To prepare
slaw, toss carrots, cabbage, and daikon together in a medium bowl; prepare a dressing
by whisking together vinegar, sugar, lemon juice, salt, sesame oil and cilantro;
pour over vegetables. Let stand at room temperature for 1 hour, tossing
occasionally.
Preheat oven
to 425 degrees F. Remove meatballs from refrigeration and let sit for 20-30
minutes to come to room temperature. Roast
meatballs, uncovered, for 20-25 minutes or to desired doneness. Cut each baguette horizontally in half. Pull out enough bread from each half to leave
½ inch thick shell; spray each half with nonstick spray, then toast prepared
baguettes until golden brown. To prepare
subs, spread hot chili mayo over each baguette, top with slaw (you may need to
drain slaw a bit), then meatballs. We
often eat these as open-face subs, but if you prefer, add baguette tops.
Now You're Cookin',
Chef Alli