Soy Vay® Glazed Meatball Banh Mi Sandwiches

Fusion flavors unite in this tasty Soy Vay® Glazed Meatball Banh Mi Sandwich served with picked Asian vegetables.



  1. 2 8-inch baguettes, slice open from the top and pull out some of the soft center
  2. 1 cup ground pork
  3. 1 cup ground beef
  4. ¼ teaspoon each salt and pepper
  5. 1½ teaspoons fresh grated ginger
  6. ½ cup Soy Vay® Veri Veri Teriyaki® Marinade
  7. 2 teaspoons rice wine vinegar
  8. 1 carrot, julienned
  9. ¼ cashews, chopped
  10. 1 Lebanese cucumber, sliced into thin wedges
  11. red chili peppers, sliced thin
  12. cilantro
  13. ⅓ Japanese Mayonnaise (recipe below)

Ingredients for the Japanese Mayonnaise:

  1. 2 tablespoons Kewpie Japanese mayonnaise, or regular mayonnaise
  2. 1 tablespoon lemon or lime juice
  3. 1 tablespoon chili-garlic sauce (samba oelek)
  4. ½ teaspoon rice vinegar

Preparation Instructions

  1. In a medium bowl, mix the pork and beef with salt, pepper, ginger and ¼ cup teriyaki marinade.
  2. Roll meat mixture into golf ball-size balls.
  3. Heat 2 teaspoons sesame oil in a large non-stick frying pan over high heat. Cook the meatballs for 5 to 6 minutes, turning often.
  4. Add remaining teriyaki marinade to the skillet and continue to cook and glaze the meatballs, basting as they cook through.
  5. While the meatballs are cooking, mix the remaining sesame oil, carrots and the vinegar in a small bowl and toss to combine.
  6. Make the Japanese Mayonnaise and spread on the inside of each baguette. Place four meatballs on each sandwich and glaze with additional Soy Vay® Veri Veri Teriyaki® Marinade if desired.
  7. Top with shredded carrots, cashews, cucumber slices, red pepper slices and cilantro.