From craving to table
Instructions
- 1
In a small bowl, whisk together the mayonnaise and sriracha sauce to make the sriracha mayo. Set aside.
- 2
In another bowl, combine rice vinegar, sugar, and salt. Stir until sugar is dissolved. Add carrots, cucumber, and daikon radish; toss to coat. Let sit for at least 10 minutes to quick-pickle.
- 3
Slice baguette pieces horizontally but not all the way through, leaving a hinge. Toast lightly if desired.
- 4
In a separate bowl, toss the turkey slices with soy sauce, sesame oil, and black pepper.
- 5
To assemble, spread a generous layer of sriracha mayo on both sides of each baguette.
- 6
Layer the seasoned turkey, pickled vegetables (drain first), cilantro leaves, and jalapeño slices inside each baguette.
- 7
Close the sandwiches and serve immediately.