This recipe is a different take on a traditional bahn mi sandwich. The pork and shrimp cakes topped with fresh slaw will give this sandwich a great texture and the heat provided by the tabasco and ginger will be tamed with the lime and sweetness of the pork marinade.
1Cut pork into 1/4" thick medallions. Mix marinade ingredients and marinate pork for 15-30 minutes.
2Combine ingredients for slaw and set aside to let the vegetables marinate.
3Combine shrimp ingredients and form into 8 cakes about 3 inches in diameter each. Let rest.
4In a blender, food processor, or with a whisk add egg yolks blend. Add dijon and mix to incorporate. Very slowly drizzle the olive oil into the egg mixture while mixing to create an emulsification. When about ½ of the oil is added add in garlic, ginger, and lime juice while still mixing. Slowly add the remaining oil to attain the right consistency (slightly thinner than mayonnaise) and season with salt and pepper to taste. Place in squeeze bottle and let rest.
5Saute the shrimp cakes about 2-3 minutes on each side being careful not to overcook them.
6Grill the pork medallions 2-3 minutes on each side or until internal temperature reaches 145℉.
7Cut baguette almost all the way through and remove some of the internal bread retaining about ½” of bread on both the top and bottom of roll. Lightly toast the bread. Spread a thin layer of Miracle Whip on both sides, layer the bottom with the pork, then the shrimp cakes and drizzle aioli over the top. Top with the slaw and some fresh cilantro sprigs and bean sprouts, if desired.
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