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Ingredients

• 2   medium carrots, julienned
• 2 tablespoons  cider vinegar
• 1 tablespoon  sugar
• 3 cups  packed Thai basil leaves
• 2   anchovy fillets, chopped
• 2 teaspoons  fresh lime juice
• 1 1/2 teaspoons  Asian fish sauce
• 1 teaspoon  crushed red pepper
• 2   garlic cloves, 1 chopped, 1 whole
• 1/4 cup  extra-virgin olive oil
•   Salt and freshly ground pepper
• 4   6-inch lengths of semolina baguettes or kaiser rolls, split
• 4 tablespoon  unsalted butter
•   Mayonnaise, for spreading
•   Sriracha sauce, for drizzling
• 1 6-ounce  cucumber, thinly sliced lengthwise on a mandoline
• 1 6-ounce  jar piquillo peppers, drained
• 12 sprigs  large cilantro

Description

To Save Time, Ratha Chau Suggests Spiking Store-bought Pesto With Chiles, Lime And Fish Sauce Instead Of Making The Pesto Here.

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