Italian-American Banh Mi

• 1/4 cups Unseasoned Rice Vinegar
• 1/4 cups Sugar
• 1 Tablespoon Salt
• 2 cups Carrots, julienned
• 1 cup Mayonnaise
• 1/4 cups Sriracha
• 4 Baguettes
• Mortadella, As Needed
• Porchetta Di Testa, As Needed
• 2 cups Cucumber, Thinly Sliced
• 3 Jalapenos, Thinly Sliced
• 1 bunch Cilantro

1. For the pickled carrots: Combine rice vinegar, sugar, and salt in a bowl and stir.
2. Put in carrots and leave for at room temperature for 1 hour.
3. For the Sriracha mayo: Take mayo and pour in the Sriracha.
4. Stir.
5. Not spicy enough?
6. Add more Sriracha.
7. Too spicy?
8. Dont put much on your sandwich.
9. For the sandwiches (not that this really needs explaining): Cut baguettes into proper portions.
10. You know how much you and your friends can each eat.
11. The same sentiment goes for all ingredients on the sandwichyou can load up on meat!
12. Right now, you are the worlds greatest sandwich artist.
13. If youre in St. Louis, La Bonne Bouchee makes a great soft baguette, but whatever bread you like will work.
14. Begin by layering on your meat of choice.
15. I used Bolyards Meat and Provisions mortadella (thickly cut) and porchetta di testa.
16. Any combination will work.
17. You can even use an omelet or tofu, if youre trying to be healthy.
18. Once youre happy with the amount of meat between your buns, add cucumbers, jalapenos, carrots, and a few sprigs of cilantro.
19. Slather the top bun with Sriracha mayo.
20. Put top bun on sandwich.

rice vinegar, sugar, salt, carrots, mayonnaise, sriracha, baguettes, mortadella, testa, cucumber, jalapenos, cilantro

Taken from tastykitchen.com/recipes/main-courses/italian-american-banh-mi/ (may not work)