Schnitzel Bahn Mi

Schnitzel Bahn Mi
1 baguette, sliced lengthwise
3 @grandandessex schnitzel, sliced
Mayonnaise
Hoisin sauce
Pickled carrots and daikon (recipe below)
Sliced cucumbers
Sliced jalapeño
2-3 sprigs of fresh mint, cilantro and basil (or parsley)

Layer mayo and hoisin sauce over the baguette and pile on some carrot-daikon pickle. Place your schnitzel sliced on top. Add sliced cucumbers and jalapeños and finally top with the herbs. Close the sandwich and slice into slices. Place a tooth pick in each one. Serve!
Carrot and daikon pickle
Ingredients
1 cup shredded carrots or 2 medium carrots, julienned (cut into thin matchsticks)
1 medium daikon, julienned (optional)
1 tsp salt
1 Tbsp sugar
Brine
½ cup sugar
1¼ cups vinegar
1 cup lukewarm water
Directions
In a large bowl or container, mix the carrots and daikon (if using) together with the salt and 1 tablespoon sugar until the pieces are all coated. Allow it to sit for 10 to15 minutes, or until they have lost a quarter of their original volume and the vegetables can be bent easily without breaking. Run under cold water and drain.
Place the brine ingredients in a large container or 1-liter glass jar and stir together. Add in the vegetables, making sure they are completely submerged in the brine. (If they are not, push the vegetables down until they are covered.) Allow to sit at room temperature for 1 hour.
Store in the refrigerator for up to 1 month.