YIELD: 2 sandwiches
1 zucchini, ends trimmed and cut into ¼” slices lengthwise
1 summer squash, ends trimmed and cut into ¼” slices lengthwise
1 red bell pepper, halved, seeded and cut in half again
½ tsp. fresh grated ginger
½ tsp. fresh minced garlic
1 ½ Tbsps. sweet chili sauce
2 tsp. fish sauce
1 tsp. kosher salt, plus ½ tsp.
1/3 cup water, plus 2 tsps.
2 tsps. rice wine vinegar
2 tsps. granulated sugar
½ cup carrot, peeled and cut julienne
½ cup cucumber, peeled and cut julienne
1 cup napa cabbage, shredded
2 ½ Tbsps. mayonnaise
1 ½ tsps. sriracha hot chili sauce
1 tsp. lime juice
1 fresh jalapeno, trimmed and sliced into thin slices, seeds removed
5 each sprigs of cilantro, rough chopped
1 crispy 8” demi baguette
1. Using a medium sized mixing bowl, mix together ginger, garlic, sweet chili sauce, fish sauce, 1 tsp. of salt and 1/3 cup water. Place 2 slices each of the zucchini and summer squash into the mix along with the red pepper. Toss well to coat vegetables. Let marinate for 5 minutes.
2. Preheat char grill to medium high. When grill is hot enough, using tongs, arrange the vegetables on the grill. After several minutes, turn the vegetables over and continue to grill until vegetables are tender and well browned. Remove from grill. Cool and reserve.
3. In a small saucepan, combine the vinegar, remaining water, sugar and remaining salt. Heat enough to dissolve the sugar and salt. Cool. When cool, toss together with the carrots, cucumbers and cabbage. Let marinate for one hour.
4. In a small mixing bowl combine the mayonnaise, sriracha and lime juice. Mix together well and reserve.
5. Using a serrated knife, slice baguette open and spread sriracha mayo on both sides of the bread. Arrange the grilled vegetables on the bottom piece of bread. Drain the marinated vegetables well and arrange on top of the roasted vegetables. Finish by sprinkling the cilantro over the marinated vegetables and topping with some sliced jalapenos. Place top piece of baguette on top and press down lightly; cut sandwich in half.
Recipe: Tom Barton, campus executive chef, Northeastern University