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Roast Pork Bánh Mì Sandwich

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
35 min
SERVINGS
1 serving
Lunch Vietnamese
Roast Pork Bánh Mì Sandwich
Ingredients
  • 1/4 cup julienned (2-inch matchsticks) daikon radish
  • 1/4 cup julienned (2-inch matchsticks) carrots
  • 1 tablespoon seasoned rice vinegar
  • 1/4 cup mayonnaise
  • 1 teaspoon hoisin sauce, or to taste
  • 1 teaspoon sriracha hot sauce, or more to taste
  • 1 crusty French sandwich roll
  • 4 ounces cooked pork roast, thinly sliced
  • 2 ounces smooth pate, thinly sliced
  • 6 thin spears English cucumber, diced
  • 6 thin slices jalapeno pepper, or more to taste
  • 1/4 cup cilantro leaves
Instructions
1
Collect all necessary components and heat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cover a baking sheet with aluminum foil.
2
Combine radish and carrot slices in a bowl, then add seasoned rice vinegar and mix until they are evenly coated. Allow the vegetables to soften slightly, 15 to 20 minutes. Discard and set aside or refrigerate.
3
In a small bowl, blend mayonnaise, hoisin sauce, and sriracha. Carefully split the French roll in half, creating a hinge that allows you to open it like a book. If desired, remove some of the bread from the top half to make room for the filling. Spread a generous amount of mayonnaise mixture onto the interior surfaces of the roll.
4
Place the cut-side up roll on the prepared baking sheet and bake in the preheated oven until warm, crispy, and slightly browned around the edges, approximately 7 minutes.
5
Fill the warm roll with sliced pork, paté, pickled radish and carrot, cucumber slices, jalapeño peppers, and cilantro leaves. Cut the roll in half to serve.