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1
For the pickled carrots: Combine rice vinegar, sugar, and salt in a bowl and stir.
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2
Put in carrots and leave for at room temperature for 1 hour.
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3
For the Sriracha mayo: Take mayo and pour in the Sriracha.
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4
Stir.
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5
Not spicy enough?
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6
Add more Sriracha.
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7
Too spicy?
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8
Dont put much on your sandwich.
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9
For the sandwiches (not that this really needs explaining): Cut baguettes into proper portions.
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10
You know how much you and your friends can each eat.
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11
The same sentiment goes for all ingredients on the sandwichyou can load up on meat!
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Right now, you are the worlds greatest sandwich artist.
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13
If youre in St. Louis, La Bonne Bouchee makes a great soft baguette, but whatever bread you like will work.
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14
Begin by layering on your meat of choice.
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15
I used Bolyards Meat and Provisions mortadella (thickly cut) and porchetta di testa.
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Any combination will work.
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You can even use an omelet or tofu, if youre trying to be healthy.
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18
Once youre happy with the amount of meat between your buns, add cucumbers, jalapenos, carrots, and a few sprigs of cilantro.
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19
Slather the top bun with Sriracha mayo.
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20
Put top bun on sandwich.
