4individual soft baguettes or 2 medium - large, sliced in half
4spring onions, finely sliced
1jalapeño, thinly sliced
Handful fresh coriander
Salt and pepper to taste
For the pickled vegetables:
Place the julienned vegetables in a large jar. Combine the sugar, salt, water and rice vinegar in a small saucepan. Bring to a simmer and stir until the sugar and salt have dissolved. Pour the pickling liquid over the vegetables. Press down to keep the vegetables in the liquid. Seal and place in the fridge until serving.
For the mushrooms:
Heat a drizzle of netral oil in a largefrying pan. Add in the mushrooms and cook on high heatuntil just golden brown and tender. Add in the ginger and hoisin and toss tocoat. Season with a little salt and pepper.
To build the sandwiches:
Slice the baguettes lengthways, slicing from the top down.Spread them with mayonnaise and Sriracha. Drain veg from their pickling liquid. Fill with pickled vegetables and mushrooms, layering as you go so every bite has both. Scatter with spring onions, jalapeños and fresh coriander. Serve with a squeeze of fresh lime and enjoy.