Refreshing sandwich! Easy to make, but requires time due to marinating meat and pickling vegetables. Versatile by adding garlic, mustard, ginger or other ingredients to the mayonnaise or adding pate. Can be made spicy by adding extra peppers or sriracha sauce. Let your imagination and taste buds play!
Slaw Instructions: Combine warm water, sugar, vinegar and salt and whisk until sugar is dissolved and let cool. Choose a pitcher or bowl with a lip that can be used for pouring mixture. Peel, wash and cut daikon & carrots to desired thin matchstick size. Combine both together in bowl and blot dry with paper towel. Fill carrot & daikon mixture into a tight lid jar, bowl or similar non-reactive container. Pour liquid mixture into carrot & daikon container until covered. Close lid and let it pickle for at least 1 hour, preferably overnight.
Meat Instructions: Combine all marinade ingredients (except for pork) in a plastic bag. Let all ingredients dissolve in oil, then add slices of pork. Allow everything to marinate for at least 1 hour or up to 24 hours in the refrigerator. If refrigerated overnight, let come to room temp before pan frying. Heat up frying pan, cook slices of pork one layer at a time. When one side is cooked, flip and finish cooking. Do not overcook.
Assembly Instructions: Split bread lengthwise and brush both sides of bread liberally with the sandwich sauce then with a smear of mayonnaise. Place pork on the bottom of baguette. Layer meat with a single layer of cucumber slices, pickled carrot and daikon (drained and blot dried), a few slices of jalapeno pepper and top with sprigs of fresh cilantro with stems. Cut each sandwich in half for 2 servings or cut into 2 inch sections and secure with long picks for hor d'oeuvres and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (570g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 208 (46%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 0mg||0 %|
|Sodium 6706.1mg||231 %|
|Potassium 639.8mg||17 %|
|Total Carbohydrate 52.9g||16 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 49.9g|
|Protein 13.3g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 450
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I recommend pairing it with this recipe
"There are a couple Pho Beef Noodle Soups recipes to choose from or buy from restaurant, Break the sandwich recipe down into two days. One day to prep and marinate veg and beef and make sauce. I also doubled everything." —
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