Basil, tomatoes, pork and a tangy-earthy carrot slaw are layered in a crusty baguette for an irresistibly good sandwich. You can easily substitute grilled chicken or even shrimp for the pork, if desired.
2 tablespoons packed light brown sugar
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 1/2 cups grated carrots
1 1/2 cups grated daikon radishes
1/2 cup chopped cilantro
12 oz. pork tenderloin
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup light mayonnaise
2 teaspoons Asian chili-garlic sauce*
1 baguette, cut crosswise into 4 pieces
12 large fresh basil leaves
1 large tomato, cut into 8 slices
1. Whisk brown sugar, fish sauce and lime juice in medium bowl until sugar dissolves. Add carrots, radishes and cilantro; toss to combine.
2. Heat broiler. Place pork on foil-lined rimmed baking sheet. Spray with cooking spray; sprinkle with salt and pepper.
3. Broil 14 to 18 minutes or until internal temperature reaches 145°F. to 150°F., turning once. Remove pork; cover loosely with foil. Let stand 5 minutes before thinly slicing.
4. Meanwhile, combine mayonnaise and chili-garlic sauce in small bowl. Split baguette pieces horizontally; spread with mayonnaise mixture. Layer with basil, tomato and pork. Toss vegetable slaw mixture to blend; place over pork.
TIP *Look for chili-garlic sauce in the Asian section of supermarkets.
4 sandwiches
PER SANDWICH: 345 calories, 11 g total fat (2.5 g saturated fat), 23 g protein, 39.5 g carbohydrate, 45 mg cholesterol, 1380 mg sodium, 4 g fiber