Pulled Pork Banh Mi Sandwich
Panné Provincio
VEGETABLE MÉLANGE
2 cups rice wine vinegar
½ cup sugar
¼ cup salt
1 medium carrot, julienned
½ cucumber, julienned
¼ red onion, julienned
½ jalapeño, julienned
2 tablespoons thinly sliced
fresh cilantro
1 Panné Provincio French baguette,
sliced in half horizontally
2 tablespoons olive oil
4 romaine leaves, thinly shredded
24 ounces prepared pulled pork
1 lime, cut into wedges
Fresh cilantro leaves, for garnish
SWEET AND SPICY SAUCE
2 tablespoons Sriracha sauce (see note)
¼ cup mayonnaise
4 tablespoons Thai sweet chili sauce
To prepare the vegetable mélange, combine vinegar, sugar and salt in a small
saucepan. Bring to a boil and cook until the salt and sugar have dissolved.
In another bowl, combine carrot, cucumber, onion, jalapeño and cilantro.
Pour the hot vinegar mixture over the vegetables and refrigerate for at least
4 hours. When ready to use, drain excess liquid from the vegetables before
placing on the sandwiches.
To prepare the sauce, combine all ingredients in a small bowl. Blend well and
refrigerate until ready to use.
Preheat oven to 350°F.
Drizzle baguette with oil. Toast in the oven for 5 minutes.
Remove the bread from the oven and assemble the sandwich in the following
order: baguette bottom half, sweet and spicy sauce, shredded romaine, pulled
pork, vegetable mélange, baguette top.
Cut the sandwich into slices and garnish with lime wedges and cilantro.
Makes 4-6 servings.
Note: Sriracha is a Thai hot sauce typically made with chili peppers, garlic,
sugar, salt and other ingredients. Look for it wherever you would ;nd spicy
sauces in your local store.
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