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To make the spread, mix together cream cheese, mayonnaise, lime juice, Sriracha sauce, crushed garlic, and 1 tablespoon chopped cilantro in a medium bowl. Cover and refrigerate.

In a small bowl, toss prepared carrots with rice wine vinegar, let set while preparing remaining ingredients.

Cut the baguette pieces horizontally almost in half, leaving one side hinged. Brush the cut sides with sesame oil. Place bread, cut side down, on a hot grill pan and grill over medium-high heat until lightly toasted.

To assemble sandwiches, slather baguette bottoms with a generous amount of Sriracha spread. Layer each sandwich with a lettuce leaf and equal parts of the roast beef. Top each with 1/2 of the peperoncini, 1/2 of the jalapeno peppers, and 1/2 of the marinated carrots. Drizzle with extra virgin olive oil. Sprinkle with fresh cilantro sprigs.

A Note from the Judging Panel: Not your ordinary roast beef sandwich. This Asian influenced sandwich has lots of fresh flavors and crunchy textures. The jalapeños and peperoncinis along with the creamy dreamy spicy Sriracha spread add the perfect amount of heat. Enjoy with an ice cold Sapporo to cool it off a bit.