Down-South Banh Mi

By garciamoss

Here's a Southern spin on a classic Vietnamese-French sub. Keep the pickled pepper mixture and shredded pork on hand for a fast meal.

Ingredients

• 1 (18-inch) French bread baguette
• 3 tablespoons mayonnaise
• 1 teaspoon Asian sriracha hot chili sauce
• 1/4 cup thinly sliced carrots
• 1 teaspoon fish sauce
• 1 cup Slow-cooker Mustard Barbecued Pork
• 1/3 cup Pickled Peppers and Onions
• 1 small serrano pepper, thinly sliced*
• Fresh cilantro leaves

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°. Bake baguette on an ungreased baking sheet 10 minutes or until warm.
2. Meanwhile, stir together mayonnaise and sriracha in a small bowl. Stir together carrots and fish sauce in a separate bowl.
3. Split baguette horizontally. Cut each half into 3 (6-inch-long) pieces. Spread cut sides of bread with mayonnaise mixture. Layer bottom halves with Slow-cooker Mustard Barbecued Pork, Pickled Peppers and Onions, serrano pepper slices, carrot mixture, and cilantro to taste. Top with remaining bread slices. Serve immediately.
* 1/2 small jalapeño pepper may be substituted.

Note:
To make appetizer servings, cut baguette into 6 (3-inch-long) pieces instead of 3 (6-inch-long) pieces.