Gluten-Free Banh Mi Breakfast Sandwich

Ingredients

• 4 each Gluten-Free Baguettes
• about 450 g Pork Tenderloin
• 2 tbsp Fish Sauce
• 1 tbsp Soy Sauce (Gluten-Free)
• 1 tbsp Brown Sugar
• 2 cloves Garlic
• 1/4 cup Rice Vinegar
• 1 medium Carrots
• 1/2 medium Daikon Radish
• 1/4 cup Mayonnaise
• 1 tsp Sriracha
• 1/4 cup Cilantro
• 1/2 medium Cucumber

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the about 450 g Pork Tenderloin, 2 tbsp Fish Sauce, 1 tbsp Soy Sauce (Gluten-Free), 1 tbsp Brown Sugar, and 2 cloves Garlic, minced. Let this marinate for at least 30 minutes.
2. 2In a separate bowl, combine the 1/4 cup Rice Vinegar with 1 medium Carrots, shredded, and 1/2 medium Daikon Radish, shredded. Let this sit for at least 15 minutes to pickle.
3. 3Heat a grill or a 30.48 cm skillet over medium-high heat. Grill or pan-fry the marinated pork for 5-7 minutes per side, or until the internal temperature reaches 63°C. Transfer the pork to a cutting board and let it rest for 5 minutes before slicing.
4. 4While the pork rests, mix the 1/4 cup Mayonnaise with 1 tsp Sriracha in a small bowl to create the spicy mayo.
5. 5Slice the 4 Gluten-Free Baguettes horizontally. Spread the inside of each baguette half with the spicy mayo.
6. 6To assemble the sandwiches, place the sliced grilled pork onto the bottom half of each baguette. Top with the pickled carrots and daikon radish, 1/4 cup Cilantro sprigs, and 1/2 medium Cucumber, sliced. Place the top half of the baguette over the fillings.
7. 7Serve the 4 Gluten-Free Banh Mi Breakfast Sandwiches immediately.

Substitutions

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