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Entree
Asian
3 sandwiches
2 hours 20 minutes
5 minutes
This makes a nice, light mid-day snack when entertaining friends!
2 each Dried Japones Peppers
1 each Mo Qua, peeled and sliced thin
1 1/2 cups cider vinegar
1/2 cup sugar
Organic Grinders, Garden Herb with Sea Salt
Organic Grinders, Rainbow Peppercorns to your taste
2 cups real mayonnaise
4 each Key Limes, juiced
2 tablespoons Dijon Mustard
2 Anaheim Chile, use Red Anaheim Pepper, minced
3 cloves organic garlic, roasted and minced
1 small bunch Organic Leaf Lettuce, rinsed and dried
6 slices wheat bread
In a small sauté pan, toast the japones peppers just until fragrant.
In a medium mixing bowl, combine the peppers, mo qua slices, vinegar and sugar and season with salt and pepper.
Mix well and let stand for at least 2 hours in the refrigerator.
In another bowl, combine the mayonnaise, lime juice, mustard, Anaheim peppers and the garlic.
Mix well and refrigerate. This is the aioli.
Next, using a round cookie cutter, cut 4 rounds from each slice of bread.
To assemble, spread the aioli on 2 rounds of bread, place a piece of lettuce on one piece of bread, add some of the mo qua and cover with the other piece of bread.
