Step 1

Combine the rice vinegar, sugar, and salt in a small pot. Heat over medium heat until the brine reaches a boil. Whisk to make sure the sugar dissolves thoroughly. Once done, transfer the pickling liquid to a tupperware container or a medium-sized bowl to cool.

Step 2

Once the pickling liquid is mostly cooled (it’s fine if it’s lukewarm), add the daikon radish and carrot to it. Let marinate for 30 minutes while preparing the rest of the ingredients.

Step 3

Once done, drain the marinating liquid and set aside the pickled veggies for assembling in the sandwiches.

Step 4

When you’re ready to serve, brown the ham. Heat a large nonstick pan over medium-high heat until hot. Add the ham. Fry until both sides are lightly caramelized, 1 to 2 minutes per side. Transfer the ham to a plate.

Step 5

Halve the baguettes without cutting all the way through the bread. Spread mayonnaise on both sides. Stuff with a handful of sliced cucumber, pickles, and ham. Squeeze on Sriracha sauce and / or lime juice, if using.

Step 6

Enjoy!