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 pate 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 jalapenos, thinly sliced Soy sauce to taste

Step 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).

Step 2 Slice the baguette into 4 (6-inch) sections and halve each lengthwise.

Step 3On each of 4 baguette halves, spread 1 teaspoon mayonnaise and one-half tablespoon pate.

Step 4Add 1 to 2 whole sardines to each sandwich. Mash the sardines, spreading the fish across the baguette with a fork.

Step 5Add 1 tablespoon of pickled carrots and daikon, a few slices of cucumber, several mint leaves, a few sprigs of cilantro and jalapeno slices as desired to each sandwich. Sprinkle with soy sauce and top with the remaining sliced baguette. Serve immediately.

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