Ingredients
- 4 long french rolls or 1 baguette, cut into 4 pieces. Bread should be split lengthwise.
- ¼ cup mayonnaise
- 1 lb pork tenderloin
- 1 tablespoon olive oil
- salt and pepper to taste
- ¼ cup cilantro leaves
- ½ cup thinly sliced cucumbers
- 2 tablespoons thinly sliced chiles (optional)
- For the picked vegetables:
- ¾ cup daikon radish, shredded or julienned
- ¾ cup peeled and shredded or julienned carrot
- ¼ cup rice vinegar
- 1 tablespoon of granulated sugar
- 1 tablespoon of water
- salt to taste
Recipe Description
This sandwich is piled high with thinly sliced seared pork tenderloin. While your pork is in the oven roasting to perfection, it’s a great time to prepare the vegetables. I made a quick pickling solution out of rice vinegar, sugar and seasonings for the shredded carrot and daikon radish. I also thinly sliced some cucumbers and red chilies. Add a few cilantro leaves on top and you’ve got sandwich perfection!
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