These banh mi sandwiches are smeared with a spicy, creamy sauce (thanks to Sriracha and mayo). It's the only dressing you'll need for the layers of pork, fresh veggies, and crusty bread.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine mayonnaise and 3 tsp. of the sriracha sauce.

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  • In another small bowl combine remaining 2 tsp. sriracha sauce and soy sauce. Brush meat with soy mixture. In a greased grill pan or 12-inch skillet cook meat over medium-high heat 4 to 6 minutes or until slightly pink in center, turning once; cool.

  • In a medium bowl combine cucumber, sweet pepper, carrot, and green onions.

  • Cut bread in half horizontally. Spread cut sides of bread with mayonnaise mixture. Layer bottom half of bread with meat. Top with vegetable mixture, cilantro, and, if desired, cabbage. Replace top of bread; press lightly.

  • Tightly wrap sandwich in foil or plastic wrap to tote. Chill up to 24 hours. To serve, cut into portions and, if needed, insert toothpicks to hold together.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

277 calories; 11 g total fat; 2 g saturated fat; 6 g polyunsaturated fat; 3 g monounsaturated fat; 42 mg cholesterol; 571 mg sodium. 344 mg potassium; 27 g carbohydrates; 1 g fiber; 3 g sugar; 16 g protein; 0 g trans fatty acid; 708 IU vitamin a; 23 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 1 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 15 mg calcium; 1 mg iron;

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