Asian Meatball Subs with Hoisin Mayonnaise

• 1 slice white sandwich bread
• 1 1/2 tablespoons milk
• 1 teaspoon soy sauce
• 5 scallions, white and green parts separated
• 1 1/4 pounds ground pork
• 3 large cloves garlic, finely grated
• 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
• 1/3 cup water chestnuts, drained, rinsed and chopped
• 1 large egg, lightly beaten
• 1/3 cup chopped fresh cilantro
• 1 1/2 teaspoons toasted sesame oil
• Kosher salt and freshly ground pepper
• 1/2 cup hoisin sauce
• 1/4 cup mayonnaise
• 2 1/2 tablespoons fresh lime juice
• 3 to 4 teaspoons Asian chili-garlic sauce
• Peanut or vegetable oil, for frying  
• Hoagie Buns

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the scallion whites.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.


Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.


Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.


Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs.

Adapted from: The Food Network Magazine