Banh Mi Minis

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  • Makes: 12 servings
  • Serving Size: 1 mini
  • Makes: 12 minis
  • Start to Finish: 30 mins

Banh Mi Minis

Directions

  1. In a medium bowl combine sugar, vinegar, sesame oil, and the 1/2 teaspoon salt, stirring until sugar is dissolved. Stir in cucumber, carrots, daikon, and green onions; set aside.
  2. Trim fat from meat. Cut meat into 12 slices. Using the palm of your hand, gently flatten meat to make an even thickness. Sprinkle with additional salt and black pepper. In a greased grill pan or extra-large skillet cook meat over medium-high heat for 4 to 6 minutes or until just pink in center (145 degrees F), turning once.
  3. Meanwhile, in a small bowl combine mayonnaise, chili sauce, and garlic. Drain vegetable mixture.
  4. To serve, spread one side of each bread slice with mayonnaise mixture. Top with meat, vegetable mixture, and jalapeno peppers. Sprinkle with cilantro.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and water.

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Nutrition Facts (Banh Mi Minis)

  • Per serving:
  • 224 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 28 mg chol. ,
  • 422 mg sodium ,
  • 23 g carb. ,
  • 1 g fiber ,
  • 6 g sugar ,
  • 12 g pro.
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