Photo: Becky Luigart-Stayner; Styling: Mary Clayton Carl
Hands-on Time
25 Mins
Total Time
25 Mins
Makes 3 main-dish servings

Here's a Southern spin on a classic Vietnamese-French sub. Keep the pickled pepper mixture and shredded pork on hand for a fast meal.

How to Make It

Step 1

Preheat oven to 350°. Bake baguette on an ungreased baking sheet 10 minutes or until warm.

Step 2

Meanwhile, stir together mayonnaise and sriracha in a small bowl. Stir together carrots and fish sauce in a separate bowl.

Step 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.

Step 4

* 1/2 small jalapeño pepper may be substituted.

Chef's Notes

To make appetizer servings, cut baguette into 6 (3-inch-long) pieces instead of 3 (6-inch-long) pieces.

Ratings & Reviews

ErinSays's Review

January 31, 2012
Wow, this was delicious! Used Portuguese rolls instead of baguette to be a little less messy. My husband and I gobbled this up. I will be eating this for dinner again tonight!

Juleslo's Review

December 17, 2013
This is amazing. Seems like a lot of work but you can do so much ahead of time. Do not skip the pickled vegetables, they make the sandwich. I use Kings Hawaiian Rolls. So good!

mikoprice's Review

May 21, 2014