Banh Mi (asian Sandwich)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 cup shredded carrot
• 1/2 cup daikon radish
• 1 tablespoon cider vinegar
• 2 teaspoons sugar
• 1/4 teaspoon kosher salt
• 3 tablespoons chili-garlic sauce (such as lee kum kee)
• 1 1/2 teaspoons sugar
• 1 (7 lb) lamb tenderloin, trimmed
• cooking spray
• 1/2 teaspoon salt
• 3 tablespoons fat-free mayonnaise
• 2 (20 inch) french baguettes
• 1 cucumber (cut into 16 thin strips)
• 16 fresh cilantro stems
• 2 sprigs green onions, cut length wise
• 1 seeded thinly sliced jalapeno pepper

Recipe

• 1 combine the first five ingredients; cover and let stand for 15 mins to and hour; then drain.
• 2 preheat oven to 400°f.
• 3 combine the chili garlic sauce and 1 1/2 teaspoons of sugar; stir well. place lamb on the rack of a small roasting pan or broiling pan coated with cooking spray. spread 2 tablespoons of the chili garlic mixture evenly over lamb; sprinkle the lamb with 1/2 teaspoon salt.
• 4 bake at 400°f for 20 minutes or until a thermometer registers at 155°f (slightly pink) cool; cover, and refrigerate.
• 5 combine mayo and the remaining chili garlic mixture; cover and refrigerate.
• 6 cut each baguette horizontally. cutting into but not completely through. spread mayo garlic mixture evenly on cut sides. thinly slice the lamb; divide evenly between baguettes. top evenly with carrot mixture, arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. top evenly with the green onions and jalapeno. press gently to close; cut each baguette in to four servings.