Turkey Banh Mi

Instructions

1. Prepare the pickled vegetables
   In a bowl, combine sliced carrots and daikon with rice vinegar, 1 tablespoon of brown sugar, and 1/2 teaspoon salt. Toss well and let sit for at least 20 minutes, stirring occasionally.
2. Make the sriracha mayo
   In a small bowl, mix the mayonnaise and sriracha sauce until well combined. Adjust the ratio according to your spice preference. Set aside.
3. Cook the turkey
   In a large skillet over medium-high heat, cook the ground turkey, breaking it up with a wooden spoon. Add minced garlic, fish sauce, soy sauce, and the remaining brown sugar. Cook until the turkey is browned and the sauce is slightly reduced, about 8-10 minutes.
4. Prepare the bread
   Slice the baguettes lengthwise, leaving one side connected. Lightly toast in the oven at 350°F for about 3-5 minutes until just crisp on the outside but still soft inside.
5. Assemble the sandwiches
   Spread the sriracha mayo on both sides of the bread. Layer the cooked turkey on the bottom half, followed by the pickled vegetables, cucumber slices, jalapeño, and a generous amount of cilantro.
6. Serve
   Close the sandwiches and cut each in half diagonally for easier handling. Serve immediately while the bread is still crisp and the filling is warm.