Gluten-Free Banh Mi Sandwich
Elevate your sandwich game with this Gluten-Free Banh Mi Sandwich—a perfect blend of vibrant flavors and textures, all while catering to gluten-free diets! This recipe features tender, marinated pork tenderloin, grilled to perfection and paired with tangy, quick-pickled carrots and daikon radish for that signature crunch. Nestled inside a warm, crusty gluten-free baguette, this Vietnamese-inspired delight is layered with fresh cucumber, aromatic cilantro, and a hint of spicy jalapeño, then finished with creamy mayonnaise for extra richness. Whether you're avoiding gluten or just craving a taste of Southeast Asia, this recipe delivers big on flavor and satisfaction in just 45 minutes. Perfect for lunch, dinner, or a crowd-pleasing meal!
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Recipe Information
Ingredients
- 2 pieces Gluten-Free Baguette
- 500 grams Pork Tenderloin
- 3 tablespoons Soy Sauce (gluten-free)
- 2 tablespoons Fish Sauce
- 2 tablespoons Lime Juice
- 3 pieces Garlic Cloves, minced
- 1 tablespoon Brown Sugar
- 100 grams Carrots, julienned
- 100 grams Daikon Radish, julienned
- 100 milliliters Rice Vinegar
- 100 milliliters Water
- 50 grams Sugar
- 1 teaspoon Salt
- 1 piece Cucumber, thinly sliced
- 1 bunch Fresh Cilantro
- 1 piece Jalapeño, thinly sliced
- 4 tablespoons Mayonnaise
Instructions
To make the pickled vegetables, in a small saucepan, combine rice vinegar, water, sugar, and salt. Heat gently and stir until sugar is dissolved. Let cool slightly and pour over the julienned carrots and daikon radish. Set aside to pickle for at least 30 minutes.
For the pork marinade, combine soy sauce, fish sauce, lime juice, minced garlic, and brown sugar in a bowl. Place the pork tenderloin in the bowl, turning to coat, and marinate in the fridge for at least 30 minutes up to 2 hours.
Preheat your grill or a skillet over medium-high heat. Grill the marinated pork for 6-8 minutes per side or until internal temperature reads 145°F (63°C). Let rest for a few minutes before slicing thinly.
Preheat your oven to 350°F (175°C). Slice the gluten-free baguettes in half, leaving one side connected, and warm them up in the oven for about 5 minutes.
Spread a tablespoon of mayonnaise on one side of each warm baguette.
Fill each baguette with a layer of sliced cucumber, slices of the grilled pork, pickled vegetables, fresh cilantro, and jalapeño slices.
Serve the sandwiches immediately and enjoy your gluten-free Banh Mi!
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 10641 mg | 463% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 78.2 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 274 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4299 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
