We had a long, long day in Golden Gate Park today, and when we got home I made some Vietnamese sandwiches for dinner. We are lucky that the Korean market a block away carries the Vietnamese bread called bánh mì, so it's easy. I've used this recipe for years. I tweak the recipe just slightly by omitting the cucumbers and adding Sriracha sauce to the mayonnaise. I also use the broiler for the meat and the bread, gutting the small loaves and taking some of the extra bread out of the middle, slathering with mayo, and THEN broiling. Also, we use LOTS of jalapeños.
Today I used chicken thigh and pork tenderloin. They were both tasty. This recipe yields a very authentic sandwich. I know because here in San Francisco you can find them everywhere, so I know a good one when I taste it. It's great to be able to make your own pickled vegetables so quickly. They are the key to a great bánh mì.