This popular Vietnamese sandwich is a complex blend of common French ingredients (baguettes, mayonnaise, and sometimes pâté) and Asian ones (chiles, cilantro, soy sauce). If you have all the ingredients on hand, they’re a snap to assemble.

Steps

1. Slice the carrot and daikon into 2-inch-long matchsticks. (Do this by hand or, more messily, in a food processor with the medium-size shredding disk.) Place the vegetables in a bowl with the rice vinegar, sugar, and salt. Marinate for at least 15 minutes, then drain. (Reserve the brine for storing leftover carrots and daikon.)
2. Slice the baguettes sideways and warm them in the oven. When warm, spread one baguette half with mayonnaise and the other with sprinkled soy sauce and the optional fish sauce; repeat until all the halves are prepped. If using the liverwurst or pâté, spread it on the soy-sauced halves.
3. Layer the sandwich halves with the cooked meat or tofu, the carrot-daikon pickle, the optional jalapeño rings and scallions, and the cilantro sprigs. Close the sandwiches and serve immediately.