Ratha Chaupoly and Ben Daitz are co-owners of a hip Cambodian sandwich shop called Num Pang, on East 12th Street and also on East 41st Street.
They are making a grilled summer peach sandwich with hand-cut bacon, Guinness maple glaze and sautéed scallions and jalapenos.
Grilled Summer Peach and Hand-Cut Bacon Num Pang recipe
Guinness Glaze with sautéed scallions & jalapenos
Makes 4 6-inch Num Pang
2 x 12 inch French baguette cut into 6 inches
8 whole peaches cut in half, de-seed
1 12 fl. Oz Guinness
6 scallion stalks, cut to 4 inches
1 piece jalapenos
1/3 cup maple syrup
¼ cup honey
2 garlic clove, crushed
1 whole dry chili, crush
½ onion, cut into fours
¼ sprig ginger peeled
8 to 10 pieces of ½ inch bacon
Pickle Carrots (see below)
Chili Mayo (see below)
-Guinness maple glaze
In a medium pot, add Guinness, garlic, honey, maple syrup, crush dry chili, onion. Bring to boil and simmer until sauce is thicken and becomes a glaze 25-35 minutes. Let cool and set aside.
-Grilled peaches & sautéed scallions and jalapenos
Turn grill to 350 degrees. Place peaches with skin down first and grill lightly on both top and bottom. Lightly add oil on peaches. Sprinkle salt and pepper on both sides of slice peaches. Lightly brush Guinness glaze. Be careful, glaze can catch on fire and cause smoke. Repeat brushing until peaches are covered with glaze.
Set burner to medium heat. In a small frying pan add oil, scallion and Jalapeno, pinch salt, pinch of ground pepper. Cook until lightly brown and set aside.
In a medium frying pan, turn on to medium heat and add bacon. Cook until golden brown and crispy.
Assemble: Split baguette down the middle and toast until light golden brown. Spread chili mayo on both sides, add cucumber, cilantro and pickled carrots to the top of baguette. Place peaches on the bottom. Place sautéed scallions on top of peach and serve. Repeat and enjoy!!
Makes 4 servings
1 cup of mayo (Hellman's)
1 1/2 tablespoon sambal chili sauce
1/2 teaspoon sugar
Pinch of sea salt and ground pepper
Method: In a medium bowl, mix mayo, sambal chili, sugar, salt and pepper until combined. Set aside in fridge until use.
1 carrot (shredded)
1 tablespoon sugar
4 tablespoons white vinegar
Salt and pepper
Method: Shred carrots and lightly pickled for an hour in sugar, white vinegar, salt and pepper (to taste).