Vietnamese Banh Mi Sandwich

Sweet, spicy, citrusy, savory–this Vietnamese Banh Mi sandwich has it all going on! Try it with Indiana Kitchen pork loin marinated in a garlic-chili sauce!

CourseMain Dish
CuisineVietnamese

Servings	Prep Time
4people	30minutes

Servings	Prep Time
4people	30minutes

Ingredients

1lb Indiana Kitchen boneless pork loinsliced
4 8-inch bread rolls or baguettes
1 medium carrotspeeled and shredded
1 small cucumberpeeled and sliced into 3-inch strips
1-1/4cups shredded lettuce
2 green onionschopped
1/2 jalapeno pepper
1/4cup chopped fresh cilantro
1/2cup sweet chili saucedivided
1/4cup mayonnaise
2tbsp soy sauce
2tbsp rice vinegar
1tbsp olive oil
1/4tsp pepper
Sriracha chili sauce

Instructions

Cut pork tenderloin into thin slices. Sprinkle with pepper. In a large skillet, heat oil over medium heat. Add slices; cook 2-3 minutes on each side until a thermometer reads 145 degrees F. Combine the sweet chili sauce with soy sauce; pour over pork. Reduce heat to medium and stir until sauce is slightly thickened, 2-3 minutes. Then remove it from the heat.
Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread lightly, then spread with mayonnaise.
Spoon pork evenly over the bread. Cover with lettuce-carrot mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold bread and serve immediately with Sriracha sauce.