Ingredients

16 oz Hickory Smoked Pulled Bar-b-q Pork Seasoned (#09067)
8 Slice Parbaked French Batard
1/4 C Hoisin Sauce
2 tbsp. Honey
1 tbsp. Ketchup
1 tbsp. Rice Vinegar
1 tbsp. Minced Ginger
1/2 C Chopped Scallions
1 tsp. Ground Pepper
8 tsp. Light Mayonaisse
8 oz Sliced Deli Ham
8 tsp. Butter
1/4 C Seasoned Rice Vinegar
1 tsp. Kosher Salt
1 C Sliced Cucumber
4 C Spring Mix Lettuce Greens

Chef Notes

Asian Salad: 1. Whisk together 1/4 cup rice wine vinegar, 1 tbsp sugar and 1 tsp kosher salt. 2. Toss dressing together with: 1 cup thinly sliced cucumber, 3/4 cup bean sprouts, 1/4 cup cilantro leaves and 4 cups spring mix lettuce greens.

Directions

1
 Place thawed Double-Rub Pork Bar-B-Q in a sauté pan and cook over medium heat until meat starts to crisp around the edges.
2
 Combine the hoisin sauce, honey, ketchup, vinegar and ginger and add to the hot pork. Continue sautéing until the meat mixture is 165° degrees and add the scallions. Hold for service
3
 Mix the cucumbers, spring mix, and seasoned rice vinegar, and salt to make an Asian salad mix. Hold for service
4
 Cut Batard into 8 - 1" slices on a bias. Spread 1 tsp of butter on one side of each of the slices of bread and lightly toast
5
 Spread 1 tsp of mayonnaise on each buttered bread and place on a serving plate. Top each bread slice with 1 oz of sliced ham.
5
 Top ham slice with 2 oz of the pork mixture and 1/2 cup of Asian salad. Serve immediately.
8 sandwiches