Traditional Sandwich with Pickled Vegetables

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Vietnamese sandwich featuring crusty baguette filled with savory meats and crisp, tangy pickled vegetables. This Vietnamese-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs baguette, mayonnaise, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 5 min Serves 2 Vietnamese cuisine 450 cal/serving

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Ingredients

1 medium, about 12 inches baguette
2 tbsp mayonnaise
1/2 medium, thinly sliced cucumber
1 medium, julienned carrot
1/2 cup, julienned daikon radish
1/3 cup rice vinegar
2 tbsp sugar
1/2 tsp salt
1/4 cup cilantro leaves
6 oz, thinly sliced cooked pork shoulder
1 small, thinly sliced (optional) jalapeño

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Instructions

Step 1: In a small bowl, combine 1/3 cup rice vinegar, 2 tbsp sugar, and 1/2 tsp salt. Stir until sugar dissolves. Add 1/2 cup julienned daikon radish, 1 medium julienned carrot, and 1/2 medium thinly sliced cucumber. Toss well and let sit for 20 minutes to pickle.
Step 2: Preheat oven to 350°F. Cut 1 medium baguette in half lengthwise without slicing all the way through. Lightly toast in oven for 5 minutes until crust is crisp but interior remains soft.
Step 3: Spread 2 tbsp mayonnaise evenly on both sides of the toasted baguette.
Step 4: Layer 6 oz thinly sliced cooked pork shoulder evenly inside the baguette.
Step 5: Drain pickled vegetables from vinegar mixture and pile over the pork evenly.
Step 6: Add 1/4 cup fresh cilantro leaves and 1 small thinly sliced jalapeño for heat if desired.
Step 7: Gently press the sandwich closed and cut into 3-4 pieces to serve immediately for a balanced combination of savory, tangy, and fresh flavors.