- bun: you're supposed to use a baguette, but I prefer softer sub rolls you get at the supermarket (lightly toasted)
- mayo: I know some people don't like mayonnaise, whatever...so don't use it then
- cilantro: ditto the mayo comment
- sausage: I end up cutting the patty in half and placing end to end to fit on the roll
- cucumber: sliced or planked (am I making up this word? I mean cutting it lengthwise, instead of in rounds)
- pickled carrot & radish: I'm debating whether to include the recipe I used for this since I'm not crazy about it.* I think you could just julienne some carrots and throw those on for crunch.
- jalapeno slivers
- sriracha sauce: I couldn't find this hot sauce in my area, but picked some up in Brooklyn. Love it! Before that, I did try making my own by blending up some Tabasco sauce, minced garlic and jalepeno, red chili oil and a touch of Worcestershire. It looked disgusting, but wasn't that bad--and provided the necessary heat!
*Oh fine, here is the do chua (pickled carrot & radish) recipe I used from the May '09 Saveur. It calls for daikon radish, but of course I couldn't find that and had to use little round red radishes (which may explain why I didn't like it that much).
- 1/2 pound carrots, peeled and cut into matchsticks
- 1+1/2 pounds small daikon, peeled and cut into matchsticks
- 2 teaspoons kosher salt
- 1 teaspoon + 1/4 cup sugar
- 1/2 cup + 2 tablespoons white vinegar (I thought this was too sweet and ended up using more vinegar)
Combine carrots, daikon, salt and 1 teaspoon sugar. Let sit until the vegetables have wilted slightly, about 30 minutes. Drain vegetables, rinse and pat dry. Whisk together the remaining sugar, vinegar and 1/2 warm water, and pour over the vegetables. Stir to combine and let marinate for at least 1 hour, or refrigerate, tightly covered for up to 4 weeks.