Surprise your tastebuds with this tangy take on a Vietnamese classic. Traditionally served on a baguette and topped with meat and other savoury ingredients, this elevated version of a Banh Mi sandwich is infused with the distinct flavourful fusion of Furlani Garlic Bread. Customize it by adding chilis or jalapeños!
Prep Time: 20 Minutes
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Total Time: 40 Minutes
Slice tenderloin vertically in half, then slice into ¼-inch-thick slices lengthwise. Whisk soy sauce, honey, sesame oil, lime juice, fish sauce (if using), black pepper and garlic together in a large bowl.
Add thinly sliced pork to the marinade and toss together well. Refrigerate while prepping the rest of the meal. Mix vinegar, sugar and salt together in 1-cup measuring cup, and divide between two medium bowls. Add the carrots to one of the bowls and the cucumbers to the other, tossing well.
Brush barbecue grates well with vegetable oil and light the grill. Bring to medium-high heat of 400°F. Remove pork from the marinade and discard the marinade. Grill pork on both sides until it just starts to char, 4-6 minutes. Grill the two halves of Furlani Garlic Bread, cut-side only, until lightly toasted and golden-brown.
Spread mayonnaise on both grilled sides of Garlic Bread. Top the bottom half of Garlic Bread with hoisin sauce and sriracha, if using. Add slices of pork, green onions and peanuts.
Drain the pickled vegetables and discard the marinade. Add the pickled carrots and cucumbers with the cilantro, if using. Cut sandwich into halves or quarters, then serve.
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