Chef Tom Fraker
Mo Qua Tea Sandwiches with Chile-Lime Aioli
Category
Entree
Servings
3 sandwiches
Prep Time
2 hours 20 minutes
Cook Time
5 minutes
Author:
Chef Tom Fraker
This makes a nice, light mid-day snack when entertaining friends!
Ingredients
-
2 each Dried Japones Peppers
-
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 Pepper, 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 japones peppers just until fragrant.
In a medium mixing bowl, combine the peppers, 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 peppers 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.
Filed in:
Dried Japones Peppers,
Entree,
Garden Herb with Sea Salt,
Key Limes,
Melissa's Spice Grinders,
Mo Qua,
Mo Qua Tea Sandwiches With Chile-Lime Aioli,
Organic Garlic,
Organic Leaf Lettuce,
Rainbow Peppercorns,
Spice Grinders
