Updated Nov 24, 2014Chatelaine
- HEAT a non-stick frying pan over medium. Crumble in pork. Add fennel, garlic powder, sugar, salt and cayenne. Cook until no pink remains. Set aside to cool slightly.
- STIR mayo with sriracha in a small bowl. Slice baguette into 6 pieces and cut each in half lengthwise. Spread mayo mixture on each piece. Divide meat mixture among sandwiches. Layer with cilantro, cucumbers and Pickled Yellow Beets.