Bacon Banh Mi Sandwich with Sriracha Mayo
Crispy Jones Bacon on a Vietnamese-Inspired Baguette
Jones Dry Aged Bacon layered on a toasted baguette with jalapeño, cilantro, grated carrot, cucumber, and red cabbage tossed in seasoned rice vinegar, finished with a Sriracha mayo spread. A bright, bold sandwich that gives any lunch menu a globally inspired option worth ordering twice.
Ingredients
- 6 small jalapeño peppers, thinly sliced
- 3 cups packed cilantro leaves
- 2 ¼ cups carrot, grated
- 2 ¼ cups red cabbage, shredded
- 1 ⅛ cups seasoned rice vinegar
- ¾ cup mayonnaise
- 2 tablespoons Sriracha hot sauce
- 12 (6 to 7-inch) soft baguette, split, lightly toasted
- 36 slices Jones Dairy Farm Dry Aged Bacon, cooked crisp, drained
Directions
Combine jalapeño, cilantro, carrot, cucumber, cabbage and rice vinegar in small bowl. Toss well and set aside. Combine mayonnaise and hot sauce and spread evenly over cut sides of baguette. (Note: Adjust jalapeño quantity to taste.)
Fill baguette with bacon and vegetable mixture and serve.
This recipe features
Raw Cherrywood Smoked Bacon – 14/18
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Raw Cherrywood Smoked Bacon – 14/18
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
