Down-South Banh Mi

• 1 (18-inch) French bread baguette
• 3 tablespoons mayonnaise
• 1 teaspoon Asian sriracha hot chili sauce
• 1/4 cup thinly sliced carrots
• 1 teaspoon fish sauce
• 1 small serrano pepper, thinly sliced*
• Fresh cilantro leaves

1. Preheat oven to 350u0b0. Bake baguette on an ungreased baking sheet 10 minutes or until warm.
2. Meanwhile, stir together mayonnaise and sriracha in a small bowl. Stir together carrots and fish sauce in a separate bowl.
3. Split baguette horizontally. Cut each half into 3 (6-inch-long) pieces. Spread cut sides of bread with mayonnaise mixture. Layer bottom halves with Slow-cooker Mustard Barbecued Pork, Pickled Peppers and Onions, serrano pepper slices, carrot mixture, and cilantro to taste. Top with remaining bread slices. Serve immediately.
4. * 1/2 small jalapeno pepper may be substituted.
5. To make appetizer servings, cut baguette into 6 (3-inch-long) pieces instead of 3 (6-inch-long) pieces.

bread, mayonnaise, asian sriracha hot chili sauce, carrots, fish sauce, serrano pepper, cilantro

Taken from www.myrecipes.com/recipe/down-south-banh-mi (may not work)