Somewhere Sunday

Oh my god!!!!!

This recipe melts my heart. Found in a 2010 issue of Bon Appetit magazine, one of my best at home creations yet.

I decided to make this delicious French-Vietnamese hybrid sammie at a moments notice so I was unable to find the daikon (Japanese white radish). I opted for the regular red garden radish. It pickles just as well and added such a nice texture to every bite.

Everything about this recipe had my mouth pleased. From the different textures; meatballs vs. raw veggies, to the spiciness vs. the rice vinegar from the pickling, the flavor profile was mind blowing.

Mmm…