Glazed Meatball Banh Mi Sandwich

Made for Fresh

Consumers want real, fresh food when eating away from home. Whether you grill, sauté, toss or top with them, or just serve them on the side, our sauces, dressings and marinades help turn fresh preparation into simple perfection. We’re proud to say that everything we make is
Made for Fresh™.

Glazed Meatball Banh Mi Sandwich



2 8-inch baguettes, sliced open from the top and pull out some of the soft center

1 cup ground pork

1 cup ground beef

1/4 tsp. each salt and pepper

1 1/2 tsp. fresh grated ginger

1/2 cup Soy Vay® Veri Veri Teriyaki Marinade

2 tsp. rice wine vinegar

1 large carrot, julienned

1/4 cup cashews, chopped

1 Lebanese cucumber, sliced into thin wedges

Red chili peppers, sliced thin


1/3 cup Japanese mayonnaise (recipe below)



2 Tbsp. Kewpie Japanese mayonnaise, or regular Mayonnaise

1 Tbsp. lemon or lime juice

1 Tbsp. chili-garlic sauce (samba oelek)

1/2 tsp. rice vinegar


1. In a medium bowl, mix the pork and beef with salt, pepper, ginger and 1/4 cup Teriyaki marinade.

2. Roll meat mixture into golf ball size balls.

3. Heat 2 tsp. sesame oil in a large non-stick frying pan over high heat. Cook the meatballs for 5 to 6 minutes, turning often.

4. Add remaining Teriyaki marinade to the skillet and continue to cook and glaze the meatballs, basting as they cook through.

5. While the meatballs are cooking, mix the remaining sesame oil, carrots and the vinegar in a small bowl and toss to combine.

6. Make the Japanese mayonnaise and spread on the inside of each baguette. Place four meatballs on each sandwich and glaze with additional Soy Vay® Veri Veri Teriyaki Marinade if desired.

7. Top with shredded carrots, cashews, cucumber slices, red pepper slices and cilantro.

Featured Product

Soy Vay<sup>®</sup><br /> Veri Veri Teriyaki
Dish Type: Sandwich
Servings: 2

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