The Banh Mi, arguably the greatest international sandwich, is easy to replicate at home. Letting the pickled radishes and carrots age a few days strengthens their tang and helps balance the rich pork.

Ingredients

　　1 long baguette, cut crosswise into four 8" pieces, split and toasted

　　1/4 cup mayonnaise

　　2 ounces pâté or liverwurst

　　2 cups shredded Brown Sugar BBQ Pork Butt

　　1 jalapeño, thinly sliced

　　1 cup quick-pickled radishes and carrots from Bo Ssäm

　　Cilantro leaves with tender stems (for serving)

　　Spread 1 side of each baguette with 1 Tbsp. mayonnaise, and spread the other side of each baguette with pâté, dividing evenly. Pile pork on bottom halves of baguette, and top with jalapeño, radishes and carrots, and cilantro. Close sandwiches.