Orange Habanero Banh Mi Sandwiches

For the Pickled Slaw

1. Wash and pat dry Napa cabbage, and cucumber
2. Thinly slice cabbage and add to a large mixing bowl
3. With a vegetable peeler remove cucumber skin leaving a few slices of green for color
4. Thinly slice cucumber and add to bowl with cabbage
5. Toss carrots into mixing bowl
6. In a small bowl combine 4 tablespoons sugar and 1 tablespoon salt, pour over vegetables and toss to coat. Allow vegetables to rest for 5 minutes
7. In a large mixing bowl combine water, vinegar, 2 cups hot tap water and sugar, stir until sugar is dissolved. Set aside until ready to use
8. Toss vegetables once more, pour into a colander and rinse with cold water to remove sugar and salt mixture
9. Pour pickling liquid over vegetables, cover and refrigerate until ready to use (can be made in advance, and lasts up to 4 weeks in refrigerator)

For the Meatballs

1. Preheat oven to 500 degrees F.
2. In a large mixing bowl combine ground meats
3. Peel ginger and grate, peel garlic and mince, and finely chop scallions
4. Once this is done, add the ingredients to the meat mixture
5. Finally, add Saucy Mama's Orange Habanero Wing Sauce, Chinese Five Spice, panko crumbs, egg, soy sauce, sesame oil to the meat mixture, and mix well, using hands if necessary to distribute spices evenly
6. Line a baking sheet with parchment or silpat
7. Using hands, roll meat mixture into meatballs using about 1 ounce of meat mixture (use a kitchen scale if you're not sure of size)
8. Place meatballs on lined baking sheet about 1 inch apart, brush tops of meatballs with more Orange Habanero Wing Sauce, and and bake for 8-12 minutes

For the Mayonnaise

1. Mix Saucy Mama's Hatch Mustard with Vietnamese Mayonnaise (any real mayonnaise will do) as set aside until ready to plate sandwiches.

To Assemble

1. Slice toasted french baguettes in half, cut in half if using 12 inch baguettes to create 6 inch sandwiches, scoop out some of the soft middle of each bread half, to make room for the filling
2. Remove about 2 cups of pickled slaw from liquid and drain, keep in a small container until ready to plate the dish
3. Spread about 1 tablespoon mustard/mayonnaise over both side of baguette,
4. Place a few teaspoons pickled slaw over bottom of baguette then top with 4-5 meatballs
5. Add more slaw, cilantro, thinly sliced serrano chili and a drizzle of Saucy Mama's Orange Habanero Sauce
6. Sprinkle with roasted sesame seeds, serve