Asian Meatball Subs With Hoisin Mayonnaise

I don't remember where I found this recipe originally, but a quick search turned up the food network site, so I am assuming I got it there.  It was pretty good; my husband loved it.  We both think that there was way to much bread for the filling.  We thought maybe in lettuce next time?  You also can't be stingy with the sauce.  I was at first thinking of it like mayo, but it is more like a 1/4 mayo and you really need a lot at least with all that bread. With extra sauce and some hot sauce, I did really enjoy it.  I just want to say thank you to Gwynne because we changed the dinner to this dish since we broke out the fryer for her party, we wanted to use it while it was out and full of oil.  Also, my husband, wanted to try a french fry technique that he heard on an NPR show.  Most restaurants use a twice fried method of making their fries.  One at a lower temp to cook the potato through and a second time at a higher temp to crisp the outside.  The show he was listening to (I believe the guest was from America's Test Kitchen) said that the same results can be achieved by starting the potatoes in cold oil.  While at at a restaurant, this would be hard since the fryers are always on, at home, where a double fry would be a lot of work, it is totally doable. The fries were awesome!
Asian Meatball Subs With Hoisin Mayonnaise

1 sl white sandwich bread
1 1/2 T  milk
1 t  soy sauce
5    scallions,white and green parts separated
1 1/4 lb ground pork
3    large cloves garlic,finely grated
1 T  finely grated peeled ginger (about a 2 inch piece)
1/3 c  water chestnuts,drained, rinsed and chopped
1    large egg,lightly beaten
1/3 c  chopped fresh cilantro
1 1/2 t  toasted sesame oil
Kosher salt and freshly ground pepper
1/2 c  hoisin sauce
1/4 c  mayonnaise
2 1/2 T  fresh lime juice
3    to 4 teaspoons Asian chili-garlic sauce
Peanut or vegetable oil,for frying
1 c  bean sprouts
4    7-inch-long pieces baguette split open
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. Cut the scallion greens into thin
2-inch-long strands. Put the strands in a bowl of ice water and
refrigerate while you make the meatballs.
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.
Drain the scallion greens and toss with the bean sprouts, the remaining
1 tablespoon lime juice and a pinch of salt in a bowl. Spread the
hoisin mayonnaise on the inside of the baguette pieces, then fill with
the meatballs and top with the scallion-sprout mixture.