Piquillo-Pepper Num Pangs Recipe

Name: Piquillo-Pepper Num Pangs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots, julienned; 2 tablespoons cider vinegar; 1 tablespoon sugar; 3 cups packed Thai basil leaves; 2 anchovy fillets, chopped; 2 teaspoons fresh lime juice; 1 1/2 teaspoons Asian fish sauce; 1 teaspoon crushed red pepper; 2 garlic, 1 chopped, 1 whole; 1/4 cup extra-virgin olive oil; Salt and freshly ground pepper; 4 6-inch lengths of semolina baguettes or kaiser rolls, split; 4 tablespoons unsalted butter; Mayonnaise, for spreading; Sriracha sauce, for drizzling; 1 6-ounce cucumber, thinly sliced lengthwise on a mandoline; 1 6-ounce jar piquillo peppers, drained; 12 cilantro sprigs

Servings: persons

2 carrots, julienned
2 tablespoons cider vinegar
1 tablespoon sugar
3 cups packed Thai basil leaves
2 anchovy fillets, chopped
2 teaspoons fresh lime juice
1 1/2 teaspoons Asian fish sauce
1 teaspoon crushed red pepper
2 garlic, 1 chopped, 1 whole
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
4 6-inch lengths of semolina baguettes or kaiser rolls, split
4 tablespoons unsalted butter
Mayonnaise, for spreading
Sriracha sauce, for drizzling
1 6-ounce cucumber, thinly sliced lengthwise on a mandoline
1 6-ounce jar piquillo peppers, drained
12 cilantro sprigs

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.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 carrots, julienned, 2 tablespoons cider vinegar, 1 tablespoon sugar, 3 cups packed Thai basil leaves, and more.

Yes, Piquillo-Pepper Num Pangs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Piquillo-Pepper Num Pangs

How did you like this recipe?

Frequently Asked Questions