• Wash and dry produce. • Thinly slice cucumber into half-moons. Roughly chop cilantro, including tender stems.

• Pat pork* dry; very thinly slice crosswise. Season all over with garlic powder, salt, and pepper. • Drizzle oil in a hot large pan. Cook pork, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat and stir in chili sauce until pork is coated.

• Meanwhile, in a medium microwave-safe bowl, mix cucumber, half the carrots, vinegar, 1⁄2 tsp sugar, and a pinch of salt (all the carrots and 1 tsp sugar for 4). Microwave 30 seconds. Set aside to pickle, stirring occasionally. • Halve and toast baguettes until golden. • In a large bowl, toss mixed greens, almonds, and dressing.

• Drain liquid from pickled veggies; stir in cilantro. • Spread cut sides of baguettes with as much spicy mayonnaise as you like. Fill with pork, crispy fried onions, about half the pickled veggies, and as much Sriracha as you like. • Serve sandwiches and salad with remaining pickled veggies.