So here’s what you do:

Start with a crispy baguette. Slice in half longwise. I like to toast mine with a little olive oil.

The meat can be prepared ahead, and store -bought. But I like to get those little pork loins and bake them according to package directions. The flavored ones are nice, especially Teriyaki for this recipe.

Pickled veggies: VERY easy! Just slice thinly one carrot, 1/2 of one small onion, and about 6 radishes. If you have a mandolin, use it! Make a pickling liquid by bringing the following to a simmer:

1/2 cup vinegar (I used Chinese seasoned rice vinegar),

1/4 cup sugar

1/4 cup water. Heat until the sugar dissolves

Pour over the thinly sliced veggies. Cool and cover in jar. Keeps in fridge for months.

To assemble sandwich:

lay bread out side by side. Spread mayo on each side.

Layer thin slices of pork along slice

Top with plenty of veggies. Garnish with cilantro if desired. I also like extra jalapeño sliced all over mine, but usually leave it out for hubby. Put halves together and slice diagonally. Serve!