½ cup cranberry mayonnaise (see corresponding recipe)
2 Jalapeños, thinly sliced
1 bunch cilantro
For the Quick Pickles:
A few radishes, shaved on a mandoline
A few carrots, peeled and shaved into medallions on a mandoline
1 cup rice wine vinegar
A few teaspoons sugar
A few whole peppercorns
Start by making your quick pickles! In a big bowl, add vinegar, peppercorns, sugar, a few heaping tablespoons of salt, a dried chile (if you have one) and ½ cup of very cold water. Stir a few times, until the salt and sugar dissolve. Add the vegetables to the bowl, making sure that they’re fully immersed in the liquid, and refrigerate for at least 20 minutes (and up to a couple of hours).
Cut the baguette almost in half, but without cutting all the way through so that it stays in one piece. (You can wrap it in foil paper and toast in the oven if you’d like, but it’s not necessary.)
When the pickles are ready to go, strain them in a colander and begin to assemble the sandwiches. Spread the aioli on one side of the baguette and a layer of pâté on the other. Add the turkey, a hefty handful of cilantro and distribute slices of carrots, radishes and jalapeños throughout the sandwich.
Finish with a good squeeze of fresh lime, a splash of soy sauce and a drizzle of chili sauce.