1/4 c unseasoned rice vinegar
1/8 tsp salt
1 tbsp sugar
2 c daikon, julienned
2 c carrots, peeled and julienned
2/3 c mayonnaise
1-1/2 tsp sriracha
4 (8-Inch) soft baguettes, cut lengthwise
4 c COOKED TURKEY, shredded and chilled (dark turkey is very suitable)
2 oz liverwurst
1 Small cucumber, peeled and cut into long thin slices
1 Large jalapeño pepper, sliced very thin
1 c cilantro leaves
PICKLED DAIKON and CARROTS
In a glass or ceramic bowl, toss the first five ingredients together, coating the vegetables with the vinegar.
Cover and allow flavors to blend at room temperature.
Mix mayonnaise and sriracha together.
Cover and chill.
Spread a thin layer sriracha mayo on both sides of the baguettes.
Layer lower half of each baguette with 1 cup turkey, 1/2 ounce liverwurst and cucumber slices.
Drain the daikon and carrots and add a layer of the pickled daikon and carrots.
Sprinkle with jalapeño and cilantro.