Inspired by the flavors of a Vietnamese banh mi, this large-format sandwich is a showstopper designed for a crowd. We stuff a boule with grilled lemongrass pork, quick-pickled carrots and daikon and colorful fresh summer herbs and vegetables, then wrap it up and weigh it down to allow the flavors to marry. A couple of hours later, the pressed sandwich is ready to slice into wedges and enjoy at a picnic or party.
| Level: | Intermediate |
| Total: | 4 hr 15 min |
| Active: | 45 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 4 hr 15 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1/3 cup vegetable oil
- 1/4 cup packed dark brown sugar
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 4 cloves garlic, finely grated
- 3 stalks lemongrass, tender white parts only, finely chopped
- One 1-inch piece ginger, finely grated
- 1 small shallot, finely chopped
- Kosher salt
- 1 1/2 pounds thin-cut boneless pork chop
- 1 1/2 cups sugar
- Kosher salt
- 3/4 cup distilled white vinegar
- 4 shallots, very thinly sliced (see Cook’s Note)
- 2 medium carrots, very thinly sliced into rounds
- 1 small daikon, very thinly sliced into rounds
- One 10-inch boule (about 24 ounces)
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- Maggi seasoning or soy sauce, for sprinkling
- 3 Persian cucumbers, thinly sliced lengthwise
- 1 jalapeño, thinly sliced
- 1 large beefsteak tomato, thinly sliced
- 2 packed cups fresh cilantro leaves and tender stems
Instructions
- For the pork and marinade: Whisk together the oil, brown sugar, fish sauce, soy sauce, garlic, lemongrass, ginger, shallot and 1 teaspoon salt in a large bowl. Add the pork chops and rub to coat. Cover and marinate in the refrigerator for at least 1 hour, up to overnight.
- For the pickled vegetables: Meanwhile, combine the sugar, 1 tablespoon salt and 1 1/2 cups water in a medium saucepan and bring to a simmer over high heat. Remove from the heat and stir until the sugar and salt are fully dissolved. Add the vinegar and let cool for 10 minutes.
- Add the shallots, carrots and daikon to the saucepan and fully submerge, using a small plate to weigh them down if necessary, for at least 1 hour. (The pickled vegetables can be made up to a week in advance and refrigerated in an airtight container.)
- Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
- Remove the pork chops from the marinade and discard any excess. Grill until dark brown, charred in spots and cooked through, about 3 minutes per side. Transfer to a plate.
- For the sandwich: Slice the boule in half horizontally. Remove some of the fluffy interior from both halves and reserve for breadcrumbs or another use. Spread the cut sides with the mayonnaise and sriracha. Layer the pork chops on the bottom half and sprinkle with the Maggi seasoning. Drain the pickled vegetables and layer them on top of the pork. Top with a layer of cucumbers, then jalapeños, then tomatoes. Fill the top half of the boule with the cilantro, then carefully flip to close the sandwich. Wrap the sandwich tightly in aluminum foil and refrigerate with a cast-iron skillet on top. Add a few jars of whatever is already in your refrigerator to the skillet to help weigh it down. Let sit for at least 2 hours, up to overnight, for the flavors to marry.
- Unwrap the sandwich and let sit at room temperature for 30 minutes before serving. Cut into 8 wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 816 |
| Total Fat | 32 g |
| Saturated Fat | 6 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 6 g |
| Sugar | 50 g |
| Protein | 29 g |
| Cholesterol | 60 mg |
| Sodium | 1596 mg |
| Serving Size | 1 of 8 servings |
| Calories | 816 |
| Total Fat | 32 g |
| Saturated Fat | 6 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 6 g |
| Sugar | 50 g |
| Protein | 29 g |
| Cholesterol | 60 mg |
| Sodium | 1596 mg |