Burnt end bánh mì

Step 1

Preheat the oven to 300°F (150°C).

Step 2

Rub the mustard evenly all over the chuck roast. Sprinkle the spice rub all over the chuck roast, rubbing it in with your hands to fully coat all sides.

Step 3

Place the seasoned roast on a roasting rack placed over a baking sheet. Bake for 3 hours. Remove the roast from the oven, and cut into 1-inch cubes.

Step 4

Add the meat to a baking dish, and toss with the barbecue sauce, butter, and brown sugar. Return to the oven, and bake until the meat is sticky and charred, about 20 minutes, stirring once after 5 minutes.

Step 5

Prepare the Pickled Vegetables: Toss together the carrots, radish, salt, and sugar in a bowl. Let stand at room temperature for 15 minutes to draw out moisture. Squeeze the vegetables gently to remove the excess liquid.

Step 6

In a cup or bowl, whisk together the rice vinegar, water, and sugar until dissolved. Add the vegetables to the mixture. Refrigerate for at least 30 minutes or up to overnight for best results.

Step 7

Spread a generous layer of Sriracha aïoli over the bottom half of each baguette.

Step 8

Layer the burnt ends on top of the aïoli, followed by the pickled vegetables, cucumber pieces, jalapeño slices, and fresh cilantro.

Step 9

Place the top half of the baguette on, and press gently to secure the fillings.

Step 10

Enjoy!