Pickled Veggie & Pork Sandwiches

Prep 40 min

Cook 20 min

Ready in 60 min

These fresh, handheld banh mi sandwiches are perfect for lunch or dinner, bringing bright flavor and easy assembly to make mealtime feel special.

Ingredients

1 jalapeño, seeded and halved
1 small carrot, peeled
¼ seedless cucumber
5 radishes, trimmed (see cook’s tip)
¾ cup (175 mL) rice wine vinegar
¼ cup (60 mL) water
½ tbsp (7 mL) Crunchy Garlic Crisp Seasoning Mix
2 tbsp (30 mL) sugar
1 tsp (5 mL) salt

1 tbsp (15 mL) fish sauce
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) brown sugar
2 garlic cloves, pressed
½ tsp (2 mL) ground ginger
1 tsp (5 mL) black pepper
1 pork tenderloin (about 1 lb./450 g), cut into thin strips

1 tbsp (15 mL) oil
2 demi baguettes
½ cup (60 mL) mayonnaise
½ cup (125 mL) cilantro, roughly chopped

Directions

Julienne the vegetables on the No. 4 thickness of the Rapid-Prep Mandoline. Combine the remaining ingredients for the pickled vegetables in a large bowl. Add the julienned veggies and let sit for 30 minutes or refrigerate overnight.
Combine all the pork ingredients in a large bowl and marinate for 30 minutes or refrigerate overnight.
For the sandwiches, heat the oil in the 12" (30-cm) Stainless Steel Skillet over high heat for 2–3 minutes.
Add the pork (and any juices) to the pan in an even layer. Cook, undisturbed, for 3–5 minutes, or until caramelized. Stir and cook for 3–5 minutes, or until fully cooked.
Split the baguettes in half (don’t cut all the way through) and place one cut-side down on the warming rack of the 4-Slice Toaster With Warming Rack. Set the doneness to 3 and press the toaster lever down. Repeat with the other baguette.
Spread the mayonnaise on both sides of the baguettes and sprinkle cilantro on the bottom. Top each baguette with half the pork, then use a slotted spoon to add the pickled vegetables, draining any excess liquid. Close the sandwiches and cut in half before serving.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 710, Total Fat 21 g, Saturated Fat 4 g, Cholesterol 80 mg, Sodium 1,750 mg, Carbohydrate 89 g, Fiber 1 g, Sugars 19 g (includes 14 g added sugar), Protein 40 g

Cook's Tips:

This recipe is based on a Vietnamese sandwich called banh mi, which traditionally uses daikon radish, a larger and milder relative of the small red radishes you find at most grocery stores. If you can find it, substitute 1 large daikon for the 5 red radishes.

You can make this recipe with sliced chicken thighs instead of pork.