Banh Mi Sandwich + a DIY blackboard serving stand

This shop has been compensated by Albertsons. All opinions are mine alone. #GameDayMVP #Albertsons #CollectiveBias

Guys.  Sunday was totally heartbreaking for our house as we watched our team get kicked out of the playoffs by one point.  One point!  We love football though and there is no stopped our football entertaining.  We’re super excited for the big game, especially since we have family coming down from Washington.  The planning has begun!  Today, I’ve got an incredible banh mi sandwich and an easy DIY blackboard serving stand for them!

There are certain foods that are just meant for football parties and the sandwich is definitely one.  We are not going to do a boring ol’ cold cut submarine today, though.  No, we’re making banh mi sandwiches!  This Vietnamese sandwich is one of my favorites because I love pork and I really loved pickled vegetables.  For this sandwich we’re pickling carrots, daikon radish and red onion, which gives a giant POP of flavor that cuts through the rich pork.

banh mi sandwich recipe #GameDayMVP

The bread you choose is important and around here, we call it “crusty bread” but it is also known as a baguette.  Just make sure you get a fresh loaf and that the inside is soft and pillowy.  I had no problem finding the perfect bread in my Albertson’s bakery, which is where I shopped for all of the ingredients in this awesome Big Game meal!  So first, layer on your seeded cucumber slices…

Of course, the hero of this dish is the pork tenderloin, which has been marinating all morning in a perfect blend of fish sauce, lime juice, chili sauce and garlic!  This pork is super dynamite and you better believe I will be trying this marinade on other proteins.

Next up comes the quick pickled vegetables…

To me, a sandwich is nothing special without a layer of crunchy vegetables and this mix is just so pretty, isn’t it?

I have a bit of an obsession with blackboard paint.  It has gone on my walls, on my furniture and on all kinds of other household items.  We all love charcuterie blackboards, so when thinking of new Big Game serving platters, I decided, “why not a blackboard cakes stand”?  A can of chalkboard paint, a boring, white cake stand and about 30 minutes later…

…a serving stand that not only serves food, but also serves as a who-bets-on-who tally keeper!  But wait, chips?  Every sandwich needs a handful of chips and lately I have been obsessing over Tostitos Scoops in the Multigrain variety.  They have that same salty crunch but with that rich multigrain flavor.  In a word, perfection.  I found mine at the Big Game display right as I walked into Albertsons.  Want to be a Game Day Party MVP?  Shop at Albertsons banner stores for your entertaining supplies, Big Game 2016 is fast approaching!


What will you be serving up for the Big Game?


Banh Mi Sandwich

(recipe from Pork Board)

Prep Time: 30 minutes

Total Time: 55 minutes (plus 2-4 hours to marinade)

Serves 8



  • 1 1/2 pound pork tenderloin, trimmed
  • 1 24-inch baguettes (soft)
  • 1/3 cup mayonnaise
  • 1 small cucumber, peeled, halved lengthwise, seeded and thinly sliced
  • 32 fresh cilantro sprigs


  • 1/4 cup sugar
  • 4 cloves garlic, smashed
  • 4 teaspoons chili sauce
  • 6 tablespoons fresh lime juice (from 3-4 limes)
  • 4 teaspoons Asian fish sauce

Vegetable Mixture:

  • 2 tablespoons seasoned rice vinegar
  • 1/4 teaspoon salt
  • 1 1/2 cups shredded carrots
  • 1 1/2 cups shredded daikon radish
  • 1/2 cup red onion, thinly sliced


1. To make marinade, combine sugar, garlic and chili sauce in mortar and pestle, mashing into a paste. Add lime juice and fish sauce. Set 1/4 cup of mixture aside and refrigerate. Transfer remaining mixture to re-sealable bag, add pork and set aside in refrigerator for 2-4 hours.
2. Preheat oven to 450º and make vegetable mixture (about 30 minutes before serving). In a large bowl, combine vinegar and salt. Add carrots, radish and onion. Set aside, stirring occasionally, for 30 minutes.
3. Place pork on lined baking pan (discard marinade from bag with pork). Roast 20-25 minutes (to internal temperature of 145º-160º). Remove pork from oven and let rest 5 minutes.
4. To assemble sandwiches, thinly slice pork. Trim ends off baguettes and cut each crosswise into 4 pieces. Cut horizontally, so each piece opens like a book. Spread with mayonnaise, top with cucumber, pork slices and reserved marinade (drizzle it over the pork), vegetable mixture, cilantro and serve.


Nutritional Information:

Servings Per Recipe: 8, Serving Size: 1 sandwich

Calories 466.7, Total Fat 14.5 g, Saturated Fat 2.7 g, Polyunsaturated Fat 0.6 g, Monounsaturated Fat 2.1 g, Cholesterol 70.3 mg, Sodium 867.1 mg, Potassium 525.7 mg, Total Carbohydrate 42.5 g, Dietary Fiber 2.4 g, Sugars 10.7 g, Protein 30.8 g

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1 Comment

  1. January 13, 2016 at 2:33 pm — Reply

    You just sold me on this recipe with those beautiful photos and amazing description. Yum! [client]

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