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Recipe Summary

total:
30 mins
Servings:
12
Yield:
12 minis
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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°F), turning once.

  • Meanwhile, in a small bowl combine mayonnaise, chili sauce, and garlic. Drain vegetable mixture.

  • To serve, spread one side of each bread slice with mayonnaise mixture. Top with meat, vegetable mixture, and jalapeño peppers. Sprinkle with cilantro.

*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.

Nutrition Facts

224 calories; fat 9g; cholesterol 28mg; saturated fat 2g; carbohydrates 23g; mono fat 1g; poly fat 5g; insoluble fiber 1g; sugars 6g; protein 12g; vitamin a 1749.2IU; vitamin c 5.3mg; sodium 422mg.
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