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Lunch / Dinner

American Bánh Mì

This Americanized version of the Vietnamese bánh mì, features barbecued pork and a pickled carrot and cabbage slaw for one tasty sandwich.

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Ingredients

FOR THE SLAW, WHISK:

FOR THE AIOLI, COMBINE:

FOR THE PORK, HEAT:

SLICE:

Choose a loaf of bread that’s soft enough to bite into easily, and save the excess you remove — it’s perfect for use as fresh bread crumbs later.

Instructions

For the slaw, whisk together vinegar, sugar, and salt. Add carrots and cabbage; toss to coat. Let slaw stand at least 15 minutes.

For the aioli, combine mayonnaise, lemon juice, and garlic.

For the pork, heat pork and barbecue sauce in a skillet over medium heat until sauce is thick, about 3 minutes.

Slice French bread in half horizontally. Remove excess bread from inside top half. Spread aioli on cut side of bottom half.

Arrange salami in a single layer over the aioli, then add pork, pickles, and ham. Top ham with slaw and cilantro. Top sandwich with hollowed-out bread half and slice into servings.

Make extra room for this oversized sandwich by removing the inside of the top half of the French loaf.

Make extra room for this oversized sandwich by removing the inside of the top half of the French loaf.

Use a fork to add the carrot slaw. You’ll leave the vinegary brine in the bowl but keep its fresh tang.

Use a fork to add the carrot slaw. You’ll leave the vinegary brine in the bowl but keep its fresh tang.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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