Happy Friday! Not only is it Friday, it's the start to a long weekend! Those are the best Friday's. You've got three whole days of freedom. One last summer hurrah to eat all the grilled foods, wear flip flops and swim in the rivers. Pretty soon, it's going to be all pumpkin all the time so shove those tomatoes in your mouth, wear shorts and lay on the beach. There will be plenty of time to wear ugg's and sip pumpkin spiced lattes in the coming months.

I'll keep this post short because I know you've got lots of partying to do. I just wanted to make sure I shared these sandwiches with you before you fired up that grill, because they're pretty good and you might want to make 'em. We'll be keeping close to home this weekend, spending some time at the beach with my mom and sister, with these sandwiches in tow. Oliver is going to have to endure a lot of kisses and hugs this weekend. I sure hope he survives.

Here's a quick recipe for asian bbq sandwiches for your last minute Labor Day weekend plans. To make these super simple, I use meat that is pre-marinated. My personal favorite is the bulgogi from Trader Joe's.

asian bbq sandwiches // makes 4

Ingredients:

4 soft rolls, sliced horizontally, almost all the way through
1 pound marinated Korean beef bulgogi (see note above)
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 teaspoon salt
2 carrots, cut into fine matchsticks
1/4 cup mayonnaise mixed with 1/2- 1 teaspoon of Sriracha (depending on how spicy you want it)
1/4 of a small yellow onion, thinly sliced
handful of cilantro leaves

Preparation:

Heat a gas grill on high heat for 15 minutes.
Meanwhile, stir together the sugar, vinegar and salt until fully dissolved. Add the carrots and let them sit until you're ready to use them. Drain before use.
Mix together the mayonnaise and the Sriracha. Set aside.
Cook the meat on the grill until nicely caramelized and cooked through, about 3 minutes on the first side and only a couple on the second or until done.
To assemble the sandwiches, divide the mayonnaise mixture between the rolls and top with the meat (cutting into smaller pieces if needed to make it fit on the bread). Top with the carrots, onion and cilantro.