Banh Mi Sandwich

Instructions

1. Prepare the pickled vegetables
   In a bowl, combine the julienned carrots and daikon with rice vinegar, sugar, and 1/2 teaspoon salt. Toss well and let sit for at least 30 minutes or up to 24 hours in the refrigerator.
2. Marinate the protein
   In a bowl, mix fish sauce, soy sauce, honey, and minced garlic. Add your protein (pork, chicken, or tofu) and marinate for at least 15 minutes while preparing other components.
3. Make the spicy mayo
   Combine mayonnaise and Sriracha in a small bowl. Adjust the amount of Sriracha based on your preferred spice level. Set aside for sandwich assembly.
4. Cook the protein
   Heat a skillet over medium-high heat. Cook the marinated protein for 3-4 minutes per side until fully cooked and slightly caramelized. Remove from heat and let rest for 5 minutes before slicing thinly.
5. Prepare the bread
   Preheat oven to 350°F (175°C). Slice the baguettes lengthwise, but not all the way through. Toast in the oven for 3-5 minutes until warm and slightly crispy on the outside but still soft inside.
6. Assemble the sandwiches
   Spread a generous layer of spicy mayo on both sides of the inside of each baguette. Layer with sliced protein, drained pickled vegetables, cucumber slices, cilantro leaves, and jalapeño slices if using.
7. Serve
   Wrap each sandwich in parchment paper for authentic presentation and to help hold it together. Cut in half diagonally if desired and serve immediately while bread is still warm and crispy.