Best Pbm Sandwich Recipes

MEATBALL BANH MI

Meatball Banh Mi image

This AMAZING step-by-step meatball Banh Mi recipe with pickled carrot and daikon, Sriracha mayo, cilantro, and jalapeno will surprise and delight your taste buds!

Provided by Sarah

Time 1h20m

Number Of Ingredients 21

Ingredients

2 medium carrots ((julienned))
1 cup daikon radish ((julienned))
2 tablespoons sugar
½ teaspoon salt
3 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 pound ground pork ((450g))
2 tablespoons chopped cilantro or basil
1 scallion ((chopped))
3 cloves garlic ((minced))
1 tablespoon fish sauce
1 tablespoon Sriracha
2 teaspoons sugar
salt and pepper ((to taste))
1 tablespoon cornstarch
1 tablespoon oil
1/4 cup mayonnaise
2 teaspoons Sriracha
1 baguette ((cut into 4 equal pieces and lightly toasted))
1 jalapeno ((seeded and thinly sliced))
fresh cilantro

Steps:

Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
While that's going, thoroughly combine all the meatball ingredients in a bowl, and form into meatballs (you should get about 20). Place the meatballs on a parchment lined baking sheet, and transfer to the freezer for 20 minutes. After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through.
In a separate bowl, combine the mayonnaise and Sriracha. Open up each piece of bread, and spread the Sriracha mayonnaise on each side. Fill with the pickled carrots and daikon, cooked meatballs, jalapenos, and cilantro. Serve!

Nutrition Facts : Calories 677 kcal, Carbohydrate 47 g, Protein 26 g, Fat 42 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 947 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

PEANUT BUTTER AND JELLY FINGER SANDWICHES

Peanut Butter and Jelly Finger Sandwiches image

Peanut butter and jelly sandwiches were my favorite food when I was a kid. My dad and I used to make PB&J crackers for an evening snack. And we usually had cinnamon-raisin bread in the house, so this version was a natural favorite. -Erica Allen, Tuckerton, New Jersey

Provided by Taste of Home

Categories Lunch Snacks

Time 20m

Yield 2 dozen.

Number Of Ingredients 4

Ingredients

6 tablespoons creamy peanut butter
12 slices cinnamon-raisin bread, lightly toasted
6 tablespoons whipped cream cheese
6 tablespoons strawberry jelly

Steps:

Spread peanut butter over each of 6 bread slices. Spread cream cheese, then jelly, over remaining 6 bread slices. Top with peanut butter bread slices. Cut each sandwich into 4 triangles.

Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.