Directions to make the pickled carrot and daikon:
1 c water
1/4 c white vinegar
1 tblsp sugar
1 tblsp salt
4 whole black peppercorns
1 clove garlic peeled and bruised
1/2 lb carrots cleaned, peeled, and julienned or coursely grated
1/2 lb daikon radish cleaned, peeled and julienned or coursely grated
1. Bring water, vinegar, sugar, and salt to a slow boil over med-high heat to devolve salt and sugar. Add peppercorns and garlic and remove from heat. Let cool slightly.
2. Mix the carrots and daikon together, place into jars and pour pickling liquid over to cover. Refrigerate for a few hours and serve—or it can be kept in the fridge for about a week.
Directions to make the mini bahn mi:
olive oil for toasting
toppings can include:
pate or siracha mayo (1/2 cup mayo and 1 tablespoon sirache hotsauce)
seasoned grilled meats or vegetables sliced thin
pickled carrot and daikon
1. Pre-heat oven to 350°F. Slice the baguette into 1/2” pieces on the diagonal. Lightly brush each with olive oil and place on a baking sheet. Oven toast for about 10 minutes, then remove and set aside.
2. Take 1 slice of toasted baguette, spread on about a teaspoon of pate or siracha mayo and top with favorite toppings—or try the 5 spice marinated chicken.
—this recipe lends itself to any type of grilled meat or even grilled marinated tofu.
—the baguette can be toasted earlier in the day if you’re in a time crunch. Just pop them back in the oven to warm it before serving.