Basically a cross between a chip butty and a banh mi – the perfect filling, tasty lunch dish, plus it’s meat free!
Done in 30 minutes
Serves 2
1cucumber, in ribbons
1large carrot, in ribbons
1red chilli, thinly sliced
100mlboiling water
150mlred wine vinegar
1 tspsalt
1 tspsugar
2 tbspsriracha
3 tbspmayo
1lime, juiced
Pinchsalt
1baguette
200gfrench fries
Fresh coriander
Flaky salt
Crunchy pickled veggies, spicy sriracha mayo, and crispy fries, all in a soft baguette served with a Lipton Lemon Iced Tea!
Start by pickling the veg. Whisk together the salt, sugar, hot water, and vinegar. Pour over the sliced chilli, cucumber and carrot ribbons. Stir to combine, then leave to sit for at least an hour
For the sauce, mix together the mayonnaise, sriracha, lime, and salt.
Cook the french fries according to the package instructions - I like to do mine in the airfryer for 20 minutes. When they’re just cooked, toss in flaky salt and lime zest
Load up your baguette with the spicy mayo, crispy fries, pickled veggies, and fresh coriander. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
