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Name: Better Than Marinade
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Teriyaki Pork and Mushroom Bahn Mi

Prep:
15 min.
Cook:
20 min.
Serves:
4

This grilled take on a bahn mi sandwich with teriyaki-marinated pork chops and mushrooms delivers a weeknight dinner that explodes with delicious flavors.

Recipe tags: honey-sesame-teriyaki base, moderate difficulty, pork

Ingredients

Quantity	Ingredient
8	boneless center-cut pork chops (about 1/2-inch thick)
1 cup	Better Than Marinade^® Honey Sesame Teriyaki
2 large	portobello mushrooms, stemmed
4	radishes, thinly sliced
1 cup	thinly sliced carrot
1 cup	thinly sliced cucumber
½ cup	rice wine vinegar
1 tsp	salt
1 tsp	granulated sugar
4	panini rolls or hot dog buns, split
½ cup	sriracha mayo
¼ cup	fresh cilantro leaves

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Honey Sesame Teriyaki

11.5 oz.

Directions

1
In large bowl, toss pork chops with ½ cup Honey Sesame Teriyaki Marinade. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
2
In medium bowl, toss mushrooms with remaining ½ cup marinade. Refrigerate for 1 to 2 hours.
3
In another medium bowl, toss together radishes, carrot, cucumber, rice wine vinegar, salt and sugar. Let stand for 15 to 20 minutes or until lightly pickled.
4
Preheat grill to medium-high heat; grease grates well.
5
Remove pork from marinade; discard marinade.
6
Grill pork, flipping once, for 6 to 10 minutes or until well-marked, cooked through and instant-read thermometer registers at least 160°F when inserted into thickest part of pork.
7
Grill mushrooms, flipping once, for 8 to 10 minutes or until grill-marked and tender. Let rest for 5 minutes before slicing.
8
Spread each panini roll with 2 tbsp sriracha mayo. Top evenly with pork, sliced mushrooms, drained pickled veggies and cilantro.

Tips: If desired, remove gills (the dark brown papery part under the caps) of the portobello mushrooms by scraping with a spoon. The gills are edible, but when cooked, they leak out an unappealing brown liquid. Alternatively, use 1 large baguette and cut into 4 equal portions.

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