Banh Mi Asian Sandwich
Vietnamese style sandwich
Steps
Combine the first five ingredients.
Cover and let stand for 15 mins to and hour.
Then drain.
Preheat oven to 400f.
Combine the chili garlic sauce and 1 1 / 2 teaspoons of sugar.
Stir well.
Place pork on the rack of a small roasting pan or broiling pan coated with cooking spray.
Spread 2 tablespoons of the chili garlic mixture evenly over pork.
Sprinkle the pork with 1 / 2 teaspoon salt.
Bake at 400f for 20 minutes or until a thermometer registers at 155f cool.
Cover , and refrigerate.
Combine mayo and the remaining chili garlic mixture.
Cover and refrigerate.
Cut each baguette horizontally.
Cutting into but not completely through.
Spread mayo garlic mixture evenly on cut sides.
Thinly slice the pork.
Divide evenly between baguettes.
Top evenly with carrot mixture , arrange 8 cucumber slices and 8 cilantro sprigs on each baguette.
Top evenly with the green onions and jalapeno.
Press gently to close.
Cut each baguette in to four servings.
Ingredients
carrot, daikon radish, cider vinegar, sugar, kosher salt, chili-garlic sauce, pork tenderloin, cooking spray, salt, fat-free mayonnaise, french baguettes, cucumber, fresh cilantro stems, green onions, jalapeno pepper