Piquillo-Pepper Num Pangs
Recipe from Food & Wine

To save time, Ratha Chau suggests spiking store-bought pesto with chiles, lime and fish sauce instead of making the pesto here.


Piquillo-Pepper Num Pangs
Squire Fox

by 2  people

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Servings: 4
Prep Time: 35 mins
Total Time: 35 mins
Related Categories: Asian Cuisine, Dinner, Fish and Seafood, Lunch, Lunch Sandwiches, Vegetables, Vietnamese Cuisine
 
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Ingredients
  • 2 
    medium carrots, julienned
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  • 2  tablespoons
    cider vinegar
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  • 1  tablespoon
    sugar
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  • 3  cups
    packed Thai basil leaves
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  • 2 
    anchovy fillets, chopped
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  • 2  teaspoons
    fresh lime juice
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  • 1 1/2  teaspoons
    Asian fish sauce
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  • 1  teaspoon
    crushed red pepper
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  • 2 
    garlic cloves, 1 chopped, 1 whole
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  • 1/4  cup
    extra-virgin olive oil
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  •  
    Salt and freshly ground pepper
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  • 4 
    6-inch lengths of semolina baguettes or kaiser rolls, split
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  • 4  tablespoon
    unsalted butter
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  •  
    Mayonnaise, for spreading
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  •  
    Sriracha sauce, for drizzling
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  • 1  6-ounce
    cucumber, thinly sliced lengthwise on a mandoline
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  • 1  6-ounce
    jar piquillo peppers, drained
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  • 12  sprigs
    large cilantro
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Directions
1.
In a medium bowl, toss the carrots with the vinegar and sugar. Let stand at room temperature for 1 hour; stir occasionally.
2.
In a food processor, combine the basil, anchovies, lime juice, fish sauce, crushed red pepper and chopped garlic and process to a paste. With the machine on, slowly pour in the olive oil and puree until blended. Season with salt and pepper. Let stand at room temperature for at least 30 minutes.
3.
Preheat the broiler. Spread the cut sides of the baguettes with the butter. Toast 3 inches from the heat. Rub the toasted sides with the garlic clove; spread with the mayonnaise. Drizzle with the Sriracha. Arrange the cucumber, carrots and piquillo peppers on the bottoms and garnish with the cilantro. Spread the tops with the pesto and close the sandwiches. Cut in half and serve.
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