Total time: 20 minutes, plus pickling time for the vegetables. Japanese cucumbers are found at Japanese markets, including Marukai and Mitsuwa.
Note: 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 halves, spread 1 teaspoon mayonnaise and one-half tablespoon pâte.
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.
Each serving: 370 calories; 17 grams protein; 44 grams carbohydrates; 4 grams fiber; 14 grams fat; 3 grams saturated fat; 81 mg. cholesterol; 1,390 mg. sodium.Copyright © 2014, Los Angeles Times