Grilled Mango Banh Mi Sandwich
Nov 13, 2021
Ingredients
- Aunt Millie’s Mini Sub Buns
- 3 mangos
- Aunt Millie’s Mini Sub Buns
- Pickled carrots and onions*
- 1 cucumber thinly sliced
- 2 radishes thinly sliced
- 1 fresh jalapeno thinly sliced
- Fresh lime juice
- Fresh cilantro Leaves
- Olive oil
- Kosher salt
- Fresh cracked black pepper
- Cayenne pepper
- Sriracha mayonnaise**
- Cotija cheese
Directions
- Preheat a grill pan to medium.
- Peel the mangoes and cut into large flat slices.
- Lightly coat the mango slices with olive oil and season with salt, black pepper and cayenne pepper. Repeat on both sides.
- Place the mango slices on hot grill pan and grill slices until grill marks develop, 2 to 3 minutes per side.
- Transfer to a cookie sheet and squeeze fresh lime juice of grilled slices.
- Warm and very lightly toast Aunt Millie’s Mini Sub Buns.
- Spread Sriracha mayonnaise on both sides of bun.
- Cover bottom bun with grilled mango slices.
- Generously Cover grilled mango with pickled vegetables.
- Top with fresh thinly sliced cucumbers, jalapenos, radishes and fresh cilantro.
- Sprinkle with crumbled Cotija cheese if desired for additional layer of flavor.
*Pickled Carrots and Onions
Ingredients
2 large carrots
1⁄2 c. sliced red onion
1 c. apple cider vinegar
1 c. water
2 tsp. sugar
Directions
Shave carrots into ribbons with a vegetable peeler.
Combine carrots, onion, vinegar, water, and sugar in a medium bowl; let stand at least 15 minutes.
Drain and discard pickling brine.
**Sriracha Mayonnaise
1 c. mayonnaise
2-3 tbsp. Sriracha chili sauce
2 tbsp. lemon juice
½ tsp. finely minced garlic.
Place all ingredients in small mixing bowl and thoroughly blend.
