- Rating:
- Servings:
- 20 small sandwiches
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 each Dried Japones Chiles
- 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 Chile minced
- 3 cloves Organic Garlic *Roasted and minced
- 1 small bunch Organic Leaf Lettuce rinsed and dried
- 6 slices Wheat Bread
Directions
In a small sauté pan, toast the chile japones just until fragrant. In a medium mixing bowl, combine the chiles, 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 chiles 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.
Note:
This makes a nice, light mid-day snack when entertaining friends.
