Barbecued pork sandwich with mangoes and red onions

Barbecued pork sandwich with mangoes and red onions

Prep Time 7 minutes
Cook Time 7 minutes
Total Time 14 minutes
Servings 3 to 4
Author Connie Veneracion


  • 1 whole baguette (a.k.a. French bread)
  • 2 tablespoons mayonnaise
  • 2 cups chopped barbecued pork (or chicken, beef or lamb)
  • herbed salt
  • 1 sweet ripe mango flesh cut into half-inch cubes
  • 1 red onion halved then thinly sliced
  • a small bunch of flat parsley leaves roughly chopped


  • Preheat the oven to 375F.
  • Split the baguette vertically into halves without cutting all the way through. Pull out some of the bread on both halves to create “ditches” to hold the fillings in place.
  • Spread the mayonnaise on the “ditches” then scatter the chopped barbecued pork on the bottom half of the baguette.
  • Sprinkle with herbed salt.
  • Toast in the oven for about seven minutes or just until the bread turns a bit crisp and the meat is heated through.
  • Take the bread out of the oven. Spread the mango cubes on top of the meat followed by the red onion slices and, finally, the parsley.
  • Fold the baguette to cover the fillings, cut into three to four portions and serve.
  • That is sandwich with a little imagination.