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.

Source: Better Homes and Gardens


Andy Lyons Cameraworks LTD

Recipe Summary

30 mins
6 portions


Ingredient Checklist


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

  • 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.


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

Nutrition Facts

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