Appetizer-Style Banh Mi

Ingredients

Vegetable Garnish

1 16-ounce package coleslaw salad mix
1 small cucumber, seeded and julienned
1/2 of a medium red onion, peeled and thinly sliced
1 fresh jalapeno pepper, thinly sliced
1/2 cup chopped fresh cilantro
1/2 cup rice wine vinegar
1/2 cup sugar
2 teaspoons sesame oil
1 teaspoon salt

Sauce

1/2 cup mayonnaise
3 teaspoons Sriracha hot chili sauce
1 garlic clove, minced

Bread

1 baguette loaf
1 stick unsalted butter, softened
2 tablespoons garlic powder

Pork

1 1-pound pork tenderloin
2 garlic cloves, minced
2 tablespoons canola oil
2 tablespoons sesame oil
2 tablespoons lemon grass puree*
2 tablespoons fish sauce
2 teaspoons sugar
1/8 teaspoon cayenne pepper
Salt and black pepper to taste

Instructions

FOR VEGETABLE GARNISH: In a large bowl, combine the coleslaw mix, cucumbers, red onions, jalapeno peppers and cilantro. In a small bowl, add rice wine vinegar, sugar, sesame oil and salt; stir until the sugar is dissolved. Pour mixture over vegetables; toss until completely coated. Set aside.

FOR SAUCE: In a small bowl, combine mayonnaise, Siracha chili sauce and garlic. Cover and chill until ready to serve.

FOR BREAD: Preheat oven to 350 degrees. Using a serrated knife, slice baguette into 1/2-inch slices. Discard ends. Place bread on a large baking sheet. In a small bowl, combine the softened butter and garlic powder. Spread a thin layer of garlic butter on each bread slice. Place bread in oven; bake for 5 minutes. Set aside.

FOR PORK: Trim fat and remove silver skin from pork; cut crosswise into 1/2-inch slices. Place pork in a single layer on a large sheet of waxed paper. Cover with a second sheet of waxed paper. With the flat side of a meat mallet, pound each pork slice into a thin disc. Carefully remove wax paper; transfer pork to a large resealable plastic bag. In a small bowl, combine garlic, canola and sesame oils, lemon grass puree, fish sauce, sugar and cayenne pepper. Pour mixture over pork; seal bag. Place bag in the refrigerator and allow pork to marinate for at least 30 minutes. Remove meat from refrigerator; allow to come to room temperature, about 20 minutes. Remove meat from marinade; discard marinade. Season both sides of meat with salt and black pepper. Coat a large skillet with cooking spray; place over medium-high heat. Working in batches, add pork to skillet and cook until brown on both sides and slightly pink in the center, 4-5 minutes. Don't overcrowd pan or pork will steam-cook and never develop a crispy, brown exterior. Transfer cooked pork to a platter; tent with aluminum foil to keep warm.

ASSEMBLY: Spread one side of each bread slice with sauce. Place one piece of pork on top of sauce. Top each banh mi with a generous amount of vegetable garnish. Serve immediately. Makes 12-15 appetizer servings.

*I use the Gourmet Garden lemon grass spice blend puree that comes in a convenient tube that can be found in the produce section of most grocery stores.