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)

Instructions

1. 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.