Someone’s made a roast, there’s leftover roast pork. What will you do? Make this sandwich of course. Don't forget the Hellmann's Light Mayonnaise either.
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Serves
2
Cucumber
Carrot
Red Onion
Red Chilli
Rice Wine Vinegar
Soy Sauce
Roast Pork
Baguette
Mayonnaise
Sriracha
Hoisin Sauce
Smoked Ham
Spring Onion
Coriander
Mint
Pâté
Serves
2
Cucumber
Carrot
Red Onion
Red Chilli
Rice Wine Vinegar
Soy Sauce
Roast Pork
Baguette
Mayonnaise
Sriracha
Hoisin Sauce
Smoked Ham
Spring Onion
Coriander
Mint
Pâté
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C.
Step 2.
Slice up the cucumber into rounds, coarsely grate the carrot and thinly slice the red onion and chilli. Add to a bowl with the vinegar, 1 tbsp of soy and a pinch of salt to quickly pickle.
Step 3.
Thinly slice the roast pork and chuck the baguettes into the oven for 5 mins.
Step 4.
To make the bánh mì sauce, mix the Hellmann’s Light Mayonnaise, sriracha, hoisin and remaining soy in a bowl.
Step 5.
Now slice the baguettes in half lengthways and spread the bottom half with the bánh mì sauce. Top with roast pork and ham and the quick pickles.
Step 6.
Slice the spring onions and add it to your sandwich with some of the herbs. Spread pâté over the top half of the baguette and smash it on top.
Step 7.
YUM.
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