This Vietnamese-inspired sandwich packs a punch with its fusion of spicy, savory, and fresh ingredients, promising a taste adventure like no other!

Ingredients

For the Pickled Vegetables:
1 cup shredded carrots
½ cup English cucumber, thinly sliced
½ cup thinly sliced jalapenos
¼ cup cilantro leaves
2 cups Spicy Garlic Pickle Brine
For the Sriracha Mayo
1 cup Mayo
⅓ cup Sriracha Sauce
1 lemon (juiced)
For the Sandwich
4 Mini Baguettes
¾ lb Carnitas
¾ Carvemaster Ham
4 tbsp Unsalted Butter (cold sliced)

Directions

Prepare the Pickled Vegetables (Pickling Time: 8 hours): In a bowl, combine the shredded carrots and sliced cucumbers, sliced jalapenos, and cilantro leaves. 

Pour Spicy Garlic Pickle Brine over the vegetables. Toss to coat the vegetables in the brine.

Let them sit in the refrigerator for at least 8 hours to pickle. You can prepare this ahead of time.

In a small bowl, mix Mayo and Sriracha sauce until well combined. Set aside.

Slice ham thin and sear ham and carnitas on a flat top until warm.

Bake the Mini Baguettes whole. Then slice in half horizontally, creating a top and bottom for each sandwich.

On both halves of each baguette, place cold slices of unsalted butter. Then coat heavily with siracha mayo.  Layer the cooked Carnitas and Ham. Then top with the pickled Bahn Mi vegetables. And Enjoy!