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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
4. * 1/2 small jalapeño pepper may be substituted.
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