Pickled Topping

1/4 cup unseasoned rice vinegar

1/4 cup sugar 1 cup coarsely grated carrots 1 cup thinly sliced cucumber

Meatballs

1 lb ground pork 1/3 cup plain bread crumbs 1 tablespoon lager beer 1 tablespoon sriracha sauce 1 tablespoon soy sauce 1/2 teaspoon salt 1 egg, slightly beaten

Sauce

3/4 cup ketchup 1/2 cup lager beer 1/4 cup honey 2 tablespoons soy sauce 1 tablespoon sriracha sauce

Sandwiches

2 baguettes (18-inches each) 24 large fresh cilantro sprigs

Directions

• In medium bowl, mix vinegar, sugar and 1 teaspoon salt. Add carrots and cucumber. Cover and refrigerate until ready to assemble sandwiches.
• Heat oven to 375°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
• In large bowl, stir meatball ingredients until well mixed. Shape into 30 (1-inch) balls; place in pan.
• Bake 25 to 30 minutes or until meatballs are no longer pink in center.
• Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add hot meatballs to warm sauce; stir to coat.
• To make each sandwich, cut each baguette into 3 (6-inch) pieces. Split each piece in half. Place meatball mixture on bottom half of each baguette piece. Using slotted spoon top with carrot-cucumber mixture. Add cilantro sprigs and baguette tops.