Rating: 4.5 stars
3 Ratings
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  • 5 star values: 2

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.

Recipe by Southern Living January 2012

Gallery

Credit: Becky Luigart-Stayner; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Makes 3 main-dish servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • * 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.

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