Directions:
- In an 8- 10 inch sauté pan over medium/high heat, stir five spice until fragrant, about 30 seconds.
- Stir in oil, shallots and garlic.
- Add ground pork and stir often until meat is crumbly and no longer pink.
- Add soy sauce, sugar and salt and pepper to taste; set aside.
- Cut baguettes in half crosswise then split almost all the way through, leaving halves attached on one side.
- Spread 1 tsp of chile paste on one cut side of each baguette section.
- Spoon 1/6 of the warm ground pork mixture (including juices) over the chile paste.
- Tuck 1/6 of the pork tenderloin slices evenly into each sandwich.
- Place sandwiches on a sheet pan and bake at 375°F for about 5 minutes or until filling is warm and crust is crisp.
- Remove from oven and fill each with 1/6 of the cucumbers, mesclun, basil and fried shallots.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.16 Kcal (1508 kJ) | ||
| Calories from fat | 85.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 15% | |
|---|---|---|---|
| Cholesterol | 108.09mg | 36% | |
| Sodium | 822.25mg | 34% | |
| Potassium | 643.49mg | 14% | |
| Total Carbs | 29.15g | 10% | |
| Sugars | 5.01g | 20% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 38.12g | 76% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 65.4mg | 363% | |
| Calcium | 53.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.71 Kcal (371 kJ) | ||
| Calories from fat | 20.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 15% | |
|---|---|---|---|
| Cholesterol | 26.63mg | 36% | |
| Sodium | 202.54mg | 34% | |
| Potassium | 158.5mg | 14% | |
| Total Carbs | 7.18g | 10% | |
| Sugars | 1.23g | 20% | |
| Dietary Fiber | 0.74g | 12% | |
| Protein | 9.39g | 76% | |
| Vitamin C | 2.7mg | 19% | |
| Vitamin A | 0.3mg | 41% | |
| Iron | 16.1mg | 363% | |
| Calcium | 13.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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