Place carrots, daikon and bell pepper strips in a medium heat-proof bowl; set aside.
Packed with textures, flavors and crunch from a rainbow of veggies, this Thai sandwich is a hit whenever you make it. Serve with Thai Corn Chowder.
Servings and Ingredients
|1 c. coarsely shredded or julienne-cut peeled carrots|
|1 c. coarsely shredded or julienne-cut daikon|
|1 c. thinly sliced red bell pepper strips|
|1 ¼ c. Gustare Vita white wine vinegar, divided|
|1 c. water|
|2 tbsp. Hy-Vee granulated sugar|
|4 tbsp. Hy-Vee toasted sesame oil|
|1 lbs. Hy-Vee Hickory House dry pulled pork|
|2 (10-oz.) loaves Hy-Vee Bakery unsliced baguette bread|
|½ c. Hy-Vee mayonnaise|
|Fresh cilantro, for garnish|
|Heinz 57 Collection Culinary Crunch chili pepper crunch, for garnish|
Things To Grab
- Medium heat-proof bowl
- Small saucepan
- Medium bowl
- Large rimmed baking pan
- Aluminum foil
Combine 1 cup vinegar, water and sugar in a small saucepan; bring to a boil. Reduce heat. Cook over medium heat for 2 to 3 minutes or until sugar is completely dissolved, stirring frequently. Pour over vegetable mixture. Cool to room temperature, stirring occasionally.
Combine remaining 1/4 cup vinegar and toasted sesame oil in a medium bowl; stir in pulled pork to coat. Set aside.
Place oven rack 6 in. from heat; preheat broiler to HIGH. Line a large rimmed baking pan with foil; set aside. Cut baguettes lengthwise in half. Remove soft bread from the inside of baguette halves; reserve bread for another use. Place baguette halves, cut sides up, in prepared baking pan. Broil for 1 to 2 minutes or until golden and crisp; rotate pan if needed for even toasting.
Spread 2 Tbsp. mayonnaise in each bread half. Spoon pulled pork mixture in the bottom halves. Drain pickled vegetables; spoon vegetables in the top halves. Broil for 2 to 4 minutes or until pork is heated through (165 degrees).
Garnish pork with cilantro and chili crunch, if desired. Press top and bottom halves of loaves together to form sandwiches. Cut each sandwich into 4 serving pieces to serve.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 20mg
- Sodium: 620mg
- Total Carbohydrates: 41g
- Protein: 8g