20 minutes, plus pickling time for the vegetables. Japanese cucumbers are found at Japanese markets, including Marukai and Mitsuwa.
From Diane Cu and Todd Porter.
2 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons salt
1/2 cup peeled and coarsely grated carrots
1/2 cup peeled and coarsely grated daikon
1 24-inch baguette
4 teaspoons mayonnaise
2 tablespoons pork liver pâte
2 (4-ounce) tins sardines in tomato sauce
1 Persian or Japanese cucumber, thinly sliced on the bias into 1/8 -inch rounds
1/4 cup loosely packed fresh mint leaves
1/2 bunch fresh cilantro with stems attached
2 whole jalapeños, thinly sliced
Soy sauce to taste
1. In large bowl,
mix 1 cup of warm water, the vinegar, sugar and salt until dissolved. Add the carrots and daikon and marinate for about 1 hour (or longer, up to 2 days, for more flavor).
2. Slice the baguette
into 4 (6-inch) sections and halve each lengthwise.
3. On each of 4 baguette
spread 1 teaspoon mayonnaise and one-half tablespoon
4. Add 1 to 2 whole sardines
to each sandwich. Mash the sardines, spreading the fish across the baguette with a fork.
5. Add 1 tablespoon
of pickled carrots and daikon, a few slices of cucumber, several mint leaves, a few sprigs of cilantro and jalapeño slices as desired to each sandwich. Sprinkle with soy sauce and top with the remaining sliced baguette. Serve immediately.