Vietnamese Grilled Pork Sandwiches

To make the pickled vegetables, in a small saucepan over medium heat, combine the garlic, salt, vinegar and sugar and bring to a boil. Add the carrot and radish and simmer until softened, about 20 minutes. Remove from the heat and let cool to room temperature. Refrigerate until cold, at least 1 hour. Just before using, drain the vegetables well in a colander.

To make the sandwiches, in a mini food processor or a blender, combine the lemongrass, shallots, chopped jalapeño, sugar, fish sauce, vinegar, sesame oil and canola oil. Process until the ingredients are finely chopped and a paste forms. Alternatively, using a chef's knife, finely chop the lemongrass, shallots and jalapeño and transfer to a bowl; add the sugar, fish sauce, vinegar and oils and stir to combine. Transfer the marinade to a sealable plastic bag and add the pork tenderloin. Seal the bag and rotate it to coat the pork evenly with the marinade. Refrigerate for at least 1 hour or up to 4 hours.

Preheat a panini press or an indoor electric grill on high heat. Remove the pork from the marinade, place the meat on the press or grill and cook until the pork is cooked through, about 2 minutes on a panini press, or 1 to 2 minutes per side on a grill. Transfer to a plate.

Slice the baguette lengthwise, cutting about two-thirds of the way through the bread. Spread the mayonnaise on the cut side of the top of the bread. Arrange the pork on the bottom half. Top with the pickled vegetables, jalapeño rings, mint and cilantro. Drizzle with the Vietnamese dipping sauce. Cut the sandwich into 4 pieces and serve immediately. Serves 4.

Williams-Sonoma Kitchen