Ingredients Jump to Instructions ↓

  1. 1 (18-inch) French bread baguette

  2. 3 tablespoons mayonnaise

  3. 1 teaspoon Asian sriracha hot chili sauce

  4. 1/4 cup thinly sliced carrots

  5. 1 teaspoon fish sauce

  6. 1 cup Slow-cooker Mustard Barbecued Pork

  7. 1/3 cup Pickled Peppers and Onions

  8. 1 small serrano pepper, thinly sliced*

  9. Fresh cilantro leaves

Instructions Jump to Ingredients ↑

  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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