Piquillo-Pepper Num Pangs Recipe

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Piquillo-Pepper Num Pangs
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Ingredients:

Directions:

  1. In a medium bowl, toss the carrots with the vinegar and sugar. Let stand at room temperature for 1 hour; stir occasionally.
  2. In a food processor, combine the basil, anchovies, lime juice, fish sauce, crushed red pepper and chopped garlic and process to a paste. With the machine on, slowly pour in the olive oil and puree until blended. Season with salt and pepper. Let stand at room temperature for at least 30 minutes.
  3. Preheat the broiler. Spread the cut sides of the baguettes with the butter. Toast 3 inches from the heat. Rub the toasted sides with the garlic clove; spread with the mayonnaise. Drizzle with the Sriracha. Arrange the cucumber, carrots and piquillo peppers on the bottoms and garnish with the cilantro. Spread the tops with the pesto and close the sandwiches. Cut in half and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 293.27 Kcal (1228 kJ)
Calories from fat 250.1 Kcal
% Daily Value*
Total Fat 27.79g 43%
Cholesterol 30.53mg 10%
Sodium 459.25mg 19%
Potassium 360.91mg 8%
Total Carbs 9.91g 3%
Sugars 5.58g 22%
Dietary Fiber 3g 12%
Protein 1.22g 2%
Vitamin C 28.4mg 47%
Vitamin A 0.4mg 15%
Iron 0.2mg 1%
Calcium 42.7mg 4%
Amount Per 100 g
Calories 174.84 Kcal (732 kJ)
Calories from fat 149.1 Kcal
% Daily Value*
Total Fat 16.57g 43%
Cholesterol 18.2mg 10%
Sodium 273.78mg 19%
Potassium 215.16mg 8%
Total Carbs 5.91g 3%
Sugars 3.33g 22%
Dietary Fiber 1.79g 12%
Protein 0.72g 2%
Vitamin C 16.9mg 47%
Vitamin A 0.3mg 15%
Iron 0.1mg 1%
Calcium 25.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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