Try the bold flavors of this Asian-American fusion with flavorful shaved pastrami on a toasted baguette with a spicy Sriracha and basil mayo, and a crunchy soy-lime vinaigrette slaw.
|1 lb||Charlie’s Pride Pastrami, thinly sliced|
|4||Large basil leaves|
|1 Tbsp||Soy sauce|
|1 Tbsp||Lime juice|
|½ cup||Shredded cabbage|
|¼ cup||Shredded carrots|
|2 Tbsp||Cilantro, stems removed|
|1 Tbsp||Pickled peppers, sliced|
|1||Large baguette, sliced crosswise into ¼’s, then lengthwise for each; toasted|
Prepare chiffonade of basil: stack leaves and roll lengthwise into tight cylinder; cut crosswise in fine slices. In a small bowl, combine chiffonade with mayonnaise and Sriracha; set aside. In another small bowl whisk together soy sauce and lime juice to make vinaigrette. Toss shredded vegetables, cilantro and peppers with vinaigrette. Spread mayo mixture evenly on half the toasted baguettes, layer pastrami and vegetable salad on each, then complete with baguette tops. Enjoy!