Banh Mi Asian Sandwich Recipe

Ingredients for Banh Mi Asian Sandwich

• Carrot
• Daikon Radish
• Cider Vinegar
• 2 teaspoons sugar
• Kosher Salt
• 1/4 cup chili garlic sauce
• Pork Tenderloin
• Cooking Spray
• 1 teaspoon salt
• Fat Free Mayonnaise
• French Baguettes
• 1 cucumber, thinly sliced
• Fresh Cilantro Stems
• 2 green onions, thinly sliced
• Jalapeno Pepper

How to Make Banh Mi Asian Sandwich

1. **Prepare the Pickled Vegetables:** In a medium bowl, combine 1/2 cup rice vinegar, 1/4 cup water, 2 tablespoons sugar, 1 tablespoon salt, and 1/2 cup shredded carrots. Stir until sugar and salt dissolve.
2. **Marinate the Carrots:** Cover and let stand for 15-60 minutes. Then drain.
3. **Make the Chili Garlic Glaze:** In a small bowl, whisk together 1/4 cup chili garlic sauce and 2 teaspoons sugar.
4. **Preheat Oven to 400°F (200°C).**
5. **Prepare the Pork:** Place thinly sliced pork on the rack of a small roasting pan or broiling pan coated with cooking spray.
6. **Glaze the Pork:** Spread 2 tablespoons of the chili garlic mixture evenly over the pork.
7. **Season the Pork:** Sprinkle with 1 teaspoon salt.
8. **Bake the Pork:** Bake at 400°F (200°C) for 20 minutes, or until a thermometer inserted into the thickest part registers 155°F (68°C). Let cool.
9. **Make the Mayo Garlic Spread:** In a small bowl, combine 1/4 cup mayonnaise and the remaining chili garlic mixture. Cover and refrigerate.
10. **Prepare the Baguettes:** Cut each baguette horizontally, cutting into but not completely through, creating a pocket.
11. **Assemble the Banh Mi:** Spread the mayo garlic mixture evenly on the cut sides of the baguette.
12. **Add the Filling:** Thinly slice the cooled pork and divide evenly between the baguettes. Top with the pickled carrots, 8 cucumber slices, and 8 cilantro sprigs per baguette.
13. **Add the Toppings:** Top evenly with green onions and jalapeño (if using).
14. **Serve:** Press gently to close the baguette. Cut each baguette into four servings and serve immediately.