Ingredients

• 2 Vietnamese baguette
• 4 ounce pâté
• 3 tablespoon mayonnaise
• 1 cup daikon radish, julienned or grated
• 1 cup carrot, julienned or grated
• 2 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cucumber, thinly sliced lengthwise into ribbons
• 2 fresh jalapeño, thinly sliced
• 1 cup fresh cilantro, leaves only
• 8 fresh mint, leaves

Steps

1. Combine the julienned daikon and carrot in a small bowl. Add rice vinegar, sugar, and salt, and stir well to combine. Let the pickled vegetables sit for 5 minutes to absorb the flavors, then taste and adjust seasoning if needed.
2. While the vegetables pickle, slice the cucumber lengthwise into thin ribbons using a vegetable peeler or mandoline. Pat dry with a paper towel and set aside.
3. Slice the fresh jalapeños into thin rings, removing seeds if you prefer less heat. Set aside.
4. Slice each Vietnamese baguette in half horizontally, creating a top and bottom piece for each sandwich.
5. Spread a thin layer of mayonnaise on the inside of the top half of each baguette. Spread a thin layer of pâté on the inside of the bottom half of each baguette.
6. Arrange a generous layer of the pickled daikon and carrot on the pâté side of each baguette bottom, distributing evenly.
7. Layer the cucumber ribbons, jalapeño slices, fresh cilantro leaves, and mint leaves on top of the pickled vegetables, building height with the fresh ingredients.
8. Close each sandwich by placing the mayonnaise-coated top half on the filling. Press down gently to secure the layers.
9. Using a sharp knife, cut each sandwich diagonally in half. Serve immediately while the baguette is still crispy.