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These Marinated Pork Chop Bánh mì Ciabatta Sandwiches are a fun, inexpensive twist on the classic Vietnamese sandwich- featuring marinated boneless pork chops, a quick and easy Sriracha mayo, pickled veggies and soft, chewy Ciabatta rolls.

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If you’ve never had a Bánh mì, you are missing out (but not for long!). If you HAVE had a Bánh mì, high five!

A Bánh mì is like a one way ticket to Flavor-Town (will my Guy Fieri references ever cease? Probably not), and this version is no exception.

pork chop banh mi
pork chop banh mi sandwich

For my version of the classic Vietnamese sandwich, I used pounded out, marinated boneless pork chops, and build the sandwich on airy, chewy Ciabatta rolls, rather than the classic baguette- for a compact, equally delicious Marinated Pork Chop Bánh mì.

pork chop banh mi sandwich

Because it’s worth it: marinating and pickling times for the Pork Chop Bánh mì

To make the sandwich, you’ll need to plan in advance, as the pork needs to marinate for a minimum of 4 hours, and the vegetables need to pickle in the fridge for at least 8 hours. The wait will be worth it (trust me) and the actual cooking assembling of the sandwich takes no time whatsoever.

Once the pork is marinated it will only take a few minutes to cook, and the result is super tender meat that melts in your mouth, slathered with creamy sriracha mayo, piled up with crisp pickled veggies, sliced fresh cucumber and herby cilantro leaves, all enveloped by a fluffy, chewy ciabatta roll. Oh mì oh my this Marinated Pork Chop Bánh mì is good!

For more delcious sandwiches, visit my dinner section!

pork chop banh mi sandwich
Print Recipe

Marinated Pork Chop Bánh mì Ciabatta Sandwiches

Prep Time20 minutes
Cook Time15 minutes
Marinade/Pickling time8 hours
Total Time8 hours 35 minutes
Course: Dinner, lunch
Keyword: banh mi sandwich, cibatta rolls, sriracha mayo
Servings: 2

Ingredients

  • 2 boneless pork chops pounded to 1/4” thickness and sliced into 1/4” strips
  • 1/2 medium cucumber, sliced
  • 2 Ciabatta sandwich rolls*
  • fresh cilantro leaves, for serving

Marinade/sauce

  • 2 tbsp fish sauce
  • 1 tbsp honey
  • 1 tbsp light brown sugar
  • 1/2 tbsp toasted sesame oil
  • 3 cloves of garlic, crushed
  • 1 tbsp grated fresh ginger
  • 1 tbsp low sodium soy sauce
  • 1/2 tbsp seasoned rice vinegar

Sriracha mayo 

  • 1/4 cup mayonaise
  • 2 tbsp sriracha sauce*
  • 1/2 tbsp seasoned rice vinegar

Pickled veggies

  • 1 carrot, shredded
  • 3 radishes, thinly sliced
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1/2 tsp salt

Instructions

  • Pickled Veggies:
    Bring rice vinegar, water, sugar and sat to a boil in a small saucepan just long enough to dissolve the sugar (should only take 3-5 minutes). Once sugar is dissolved, allow to cool 5 minutes and pour over prepared vegetable in a small jar.. Seal jar and refrigerate at least 8 hours, or up to 1 week.
    2. Pork:
    Pound out each pork chop to 1/4” thickness, slice into thin strips and place in a plastic storage bag or airtight container. Pour marinade over pork chops and toss to combine. Place bag or container in refrigerator and marinate for at least 4 hours, and up to 24 hours in advance.
    3. Sriracha Mayo:
    Combine ingredients with a whisk until smooth. Refrigerate until ready to use (may be made ahead).
    4. Cook the Pork:
    Heat 1 tbsp canola over medium-high heat. Add marinated pork in an even layer and cook, 2 minutes. Turn pork over and cook on second side until sauce/liquid is thickened, about 3 minutes.
    5. Assembles the Sandwich:
    Split the ciabatta rolls and spread mayo evenly on both sides.
    Layer cooked pork, pickled veggies, sliced cucumber and cilantro leaves and serve!

*Notes/Substitutions:

If you don’t love things spicy, reduce the amount of Sriracha in the mayo to your tastes.

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