Yield
8 servings (serving size: 1 sandwich)
Photo: Randy Mayor; Styling: Jan Gautro

How to Make It

Step 1

Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.

Step 2

Preheat oven to 400°.

Step 3

Combine the chili garlic sauce and 1 1/2 teaspoons sugar; stir well. Place pork on the rack of a small roasting pan or broiler pan coated with cooking spray. Spread 2 tablespoons chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt. Bake at 400° for 20 minutes or until a thermometer registers 155° (slightly pink). Cool; cover the pork, and refrigerate.

Step 4

Combine mayonnaise and remaining chili garlic sauce mixture; cover and refrigerate.

Step 5

Cut each baguette horizontally, cutting to, but not through, other side using a serrated knife. Spread mayonnaise mixture evenly on cut sides of baguettes. Thinly slice pork; divide pork evenly between baguettes. Top evenly with carrot mixture. Arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with onions and jalapeño. Press top gently to close; cut each baguette into 4 equal servings.

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