Piquillo-Pepper Num Pangs

5.0
(1,458)
Add your rating & review

To save time, Ratha Chau suggests spiking store-bought pesto with chiles, lime and fish sauce instead of making the pesto here. 

By
Ratha Chau
Ratha Chau

Cambodian-born Ratha Chaupoly (or Chau) is the Southeast Asian-inspired Num Pang Sandwich Shop co-founder. Named after the Cambodian word for “sandwich,” the restaurant chain was hailed by New York Magazine as “NYC's Quietest Restaurant Empire” and ranked “#1 Fast Casual” in New York by Zagat. Chaupoly co-wrote the eponymous cookbook Nam Pang: Bold Recipes from New York City's Favorite Sandwich Shop (2016).

Food & Wine's Editorial Guidelines
Updated on May 24, 2017
Piquillo-Pepper Num Pangs
Photo: © Squire Fox
Total Time:
35 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 2 medium carrots, julienned

  • 2 tablespoons cider vinegar

  • 1 tablespoon sugar

  • 3 cups packed Thai basil leaves

  • 2 anchovy fillets, chopped

  • 2 teaspoons fresh lime juice

  • 1 1/2 teaspoons Asian fish sauce

  • 1 teaspoon crushed red pepper

  • 2 garlic cloves—1 chopped, 1 whole

  • 1/4 cup extra-virgin olive oil

  • Salt and freshly ground pepper

  • Four 6-inch lengths of semolina baguettes or kaiser rolls, split

  • 4 tablespoons unsalted butter

  • Mayonnaise, for spreading

  • Sriracha sauce, for drizzling

  • One 6-ounce cucumber, thinly sliced lengthwise on a mandoline

  • One 6-ounce jar piquillo peppers, drained

  • 12 large cilantro sprigs

Directions

  1. In a medium bowl, toss the carrots with the vinegar and sugar. Let stand at room temperature for 1 hour; stir occasionally.

  2. In a food processor, combine the basil, anchovies, lime juice, fish sauce, crushed red pepper and chopped garlic and process to a paste. With the machine on, slowly pour in the olive oil and puree until blended. Season with salt and pepper. Let stand at room temperature for at least 30 minutes.

  3. Preheat the broiler. Spread the cut sides of the baguettes with the butter. Toast 3 inches from the heat. Rub the toasted sides with the garlic clove; spread with the mayonnaise. Drizzle with the Sriracha. Arrange the cucumber, carrots and piquillo peppers on the bottoms and garnish with the cilantro. Spread the tops with the pesto and close the sandwiches. Cut in half and serve.

Suggested Pairing

The zippy Italian white Greco di Tufo is perfect with these spicy sandwiches.

Originally appeared: September 2009

Related Articles

Israeli Roast Eggplant, Hummus and Pickle Sandwiches
Sabich (Israeli Roast Eggplant, Hummus and Pickle Sandwiches)
1 hr
Purple Daikon Toast with Coconut Yogurt and Peanut Salsa
Purple Daikon Coconut Yogurt Toast with Peanut Salsa
15 mins
Beef Tenderloin Sandwiches with Norton-Shiitake Sauce
Beef Tenderloin Sandwiches with Norton-Shiitake Sauce
1 hr 30 mins
Roasted Tomato-Basil Hummus Flatbreads
Roasted Tomato-Basil Hummus Flatbreads
40 mins
Jeremiah Tower’s Lobster Sandwich
Jeremiah Tower’s Lobster Sandwich
1 hr 35 mins
Warm Shrimp Roll with Chile Crisp with Cucumber Salad
Chile Crisp Shrimp Rolls with Cucumber Salad
50 mins
BBQ Jackfruit Sandwiches
Barbecue Jackfruit Sandwiches with Cabbage Slaw
40 mins
Brioche with Prosciutto, Gruyère and Egg
Brioche with Prosciutto, Gruyère and Egg
40 mins
The Best Cucumber Sandwich
The Best Cucumber Sandwich
1 hr
Open-Faced Roasted Pepper and Hummus Sandwiches
Open-Faced Roasted Pepper and Hummus Sandwiches
30 mins
Card Placeholder Image
Smoked Salmon on Rye with Brined Herb Stems
2 hrs 10 mins
Roasted Portobello and Vegetable Club Sandwiches
Roasted Portobello and Vegetable Club Sandwiches
Pulled Pork Sandwiches with Barbecue Sauce
Pulled Pork Sandwiches with Barbecue Sauce
8 hrs 20 mins
Nicoise Salad Sandwich (Pan Bagnat)
Pan Bagnat (Niçoise Salad Sandwich)
50 mins
Cubano Sandwiches Recipe
Cubano Sandwiches
1 hr
Garlic Brined Pork Bahn Mi
Garlic-Brined Pork Banh Mi
3 hrs