🌿 The Rolling Stoned Sando 🥪
Total Time: 30 minutes Yield: 4 Servings
🛒 Ingredients
Meatballs
1 lb ground chicken
2 cloves garlic
1 serrano pepper
1-inch fresh ginger
1 bunch cilantro
3 tsp fish sauce
1½ tbsp brown sugar
1 tbsp cornstarch
Pinch of salt
2 tbsp olive oil (for cooking)
🔥 Infused Chili-Lime Mayo
½ cup mayo (Kewpie preferred)
1–2 tsp chili crisp or sriracha
1 tsp lime juice
👉 Mix thoroughly until fully emulsified—this is your primary infusion carrier
Sandwich Build
Soft naan, pita, or French bread
1 cucumber, sliced
1 shallot or red onion, thin sliced
Fresh mint + cilantro
Extra chili crisp drizzle
👨🍳 Instructions
1. Make the Meatball Mix
Blitz garlic, serrano, ginger, and cilantro until finely minced.
Mix with chicken, fish sauce, sugar, cornstarch, and salt.
2. Form + Cook
Roll into ~12 meatballs
Heat oil in skillet over medium-high
Add meatballs + splash of water, cover
Cook ~10 minutes, flipping until golden and cooked through
3. Make the Infused Mayo 🌿
Stir RSO/distillate into mayo + chili crisp + lime
Mix VERY well (no hot spots = better experience)
💡 Pro Tip: Warm the RSO/Distillate slightly (not hot) to help infusion blend evenly
4. Build the Sandos
Warm bread/naan
Spread infused mayo generously
Add meatballs (slice in half for easier bites)
Top with cucumber, shallots, herbs
Drizzle chili crisp
😎 Stoner Upgrade Ideas
Add pickled cucumbers for extra crunch
Swap mayo for infused coconut-lime aioli
Toss meatballs in a light sweet chili glaze
Use garlic naan for next-level flavor