Bahn Mi-ish Sandwich

This is an easy, delicious sandwich for dinner. Ground pork works well, although if you want to use Impossible "Meat" that works too but it has a fair amount of salt in it so don't add any extra.

Recipe adapted from NY Times Cooking

Serves 3-4

Ingredients for the the pickled topping:

• 1 cup shredded carrots

• 1 cup thinly sliced cucumber

• 1/2 cup thinly sliced radish

• 2 Tbl. unseasoned rice wine vinegar

• 2 Tbl. sugar

Ingredients for the filling:

• 1/2 cup mayonnaise

• 4 Tbl. chopped scallions (divided)

• 1-2 Tbl. sriracha or other hot sauce (to taste, and optional)

• 1 Tbl. peanut oil or canola oil

• 4 garlic cloves, minced

• 1 pound ground pork (or one package Impossible)

• 2 Tbl. Asian fish sauce

• Salt and pepper to taste

• 1/2 cup chopped basil

• Zest from one lime

• Juice from 1/2 of the lime

Ingredients for the sandwich:

• 4 sandwich rolls

• Jalapeno, sliced (optional)

• Mint and cilantro, chopped

Instructions:

1. Make the pickled topping first by combining all of the ingredients in a bowl. Set it aside while you make the sandwiches. It'll pickle as it sits (give it at least 30 minutes).

2. Combine the mayonnaise, 1 tablespoon of the scallions and hot sauce to taste in a small bowl and set aside.

3. Heat the oil in a skillet over medium-high heat. Add the remaining scallions and the garlic and stir for 1 minute. Add the "meat" and cook, breaking it up into a crumble, until lightly browned (5-7 minutes). Stir in the fish sauce and the salt and pepper. Remove from heat and add the basil, lime zest and lime juice. Then add the mayonnaise mixture you set aside and stir until well combined.

4. Toast the rolls.

5. Assemble the sandwiches by piling some of the meat mixture on each bun. Press the jalapeno, mint and cilantro into the meat and then top with the pickled vegetables.