Walkin' in CostCo, they had an Aidell's stand there handing out samples. We're big on Aidell's here in the Parrish household, but I'd never tried the Teriyaki Pineapple Meatballs. Well, I tried one, and I knew right then what must be done:
BEN'S FAMOUS TERIYAKI MEATBALL BAHN MI (serves 2-3)
===============================
1 french baguette
1 package
Aidell's Teriyaki Pineapple Meatballs
2 carrots, shredded
1/2 cup white wine (or similar) vinegar
1/2 cup sliced red cabbage
1/2 cup cilantro leaves
Ben's Famous Sriracha-Lime Aioli (see below)
- A few hours ahead of time, or the day before, mix the carrots together with the vinegar, store in a small container. Once ready, drain carrots.
- Put meatballs on pan, bake for 15 minutes at 375.
- Cut 6-inch sections off baguette, slice lengthwise (like you're making a sandwich out of it, because you are), dig out some of the bread from each half.
- When meatballs are done, remove from oven, let cool for five minutes.
- Meanwhile, very lightly toast the bread. Mainly just looking to warm it up.
- Halve the meatballs.
- Pile some of the halves onto the bottom of the roll. Top with pickled carrots, cabbage and cilantro. Spread some of the aioli on the top of the roll, top sandwich with it.
This is the best sandwich I have ever made.
BEN'S FAMOUS SRIRACHA-LIME AIOLI
=========================
- Mix some mayo with a squeeze of lime and a squirt of Sriracha.
Walkin' in CostCo, they had an Aidell's stand there handing out samples. We're big on Aidell's here in the Parrish household, but I'd never tried the Teriyaki Pineapple Meatballs. Well, I tried one, and I knew right then what must be done:
BEN'S FAMOUS TERIYAKI MEATBALL BAHN MI (serves 2-3)
===============================
1 french baguette
1 package [url=https://aidells.com/product/21]Aidell's Teriyaki Pineapple Meatballs[/url]
2 carrots, shredded
1/2 cup white wine (or similar) vinegar
1/2 cup sliced red cabbage
1/2 cup cilantro leaves
Ben's Famous Sriracha-Lime Aioli (see below)
- A few hours ahead of time, or the day before, mix the carrots together with the vinegar, store in a small container. Once ready, drain carrots.
- Put meatballs on pan, bake for 15 minutes at 375.
- Cut 6-inch sections off baguette, slice lengthwise (like you're making a sandwich out of it, because you are), dig out some of the bread from each half.
- When meatballs are done, remove from oven, let cool for five minutes.
- Meanwhile, very lightly toast the bread. Mainly just looking to warm it up.
- Halve the meatballs.
- Pile some of the halves onto the bottom of the roll. Top with pickled carrots, cabbage and cilantro. Spread some of the aioli on the top of the roll, top sandwich with it.
This is the best sandwich I have ever made.
BEN'S FAMOUS SRIRACHA-LIME AIOLI
=========================
- Mix some mayo with a squeeze of lime and a squirt of Sriracha.