Ingredients
1/2 lb, Thinly Sliced
Kretschmar Top Round London Broil
1/2 lb, Thinly Sliced
1 Sliced
Fresh Baguette
1 Sliced
1/4 Cup, julienned
Carrot
1/4 Cup, julienned
1/4 Cup, julienned
Daikon Radish
1/4 Cup, julienned
Whole Leaves
Cilantro
Whole Leaves
1/2 Cup
Kretschmar Pickles
1/2 Cup
1 Sliced
Fresh Jalapeno
1 Sliced
1 Sliced
Fresh Fresno Chilies
1 Sliced
Hoisin Sauce
Sriracha
Directions
QUICK PICKLE the carrot and daikon in splash of rice vinegar, a pinch of sugar, and a dash of salt. Set aside while you prep your sandwich for extra zing.
SLICE the baguette lengthwise, leaving a hinge if desired. Lightly toast for extra texture.
SPREAD the hoisin sauce on the bottom half of the bread. Drizzle sriracha to taste for heat.
PILE on thin slices of Kretschmar Top Round London Broil, letting them overlap to create layers of savory beef.
TOP with julienned carrot and daikon, Kretschmar pickles, sliced jalapeño, and Fresno chili.
GARNISH with whole cilantro leaves for a fresh, herbal finish.
PRESS gently together, slice and serve.
Made for More
