Andouille Banh Mi Sandwich

Pickled Veggies

• 1 large carrot, peeled and shredded (thick)
• 1 medium daikon, peeled and shredded (thick)
• 1/2 cup granulated sugar
• 1 tablespoon Kosher salt
• 1/2 cup white vinegar

Maggi's Mayo

• 2/3 cup mayo
• 2 teaspoons lime juice
• 1 teaspoon Maggi seasoning
• 1 teaspoon soy sauce
• 1 teaspoon sugar

Sandwich

• 2 foot (24 inches) sourdough baguette
• 1 cup picked and washed cilantro (stems left on)
• 1 jalapeno, sliced thin
• 1 package (16 ounces) Johnsonville Andouille Smoked Sausage

1. Slice the baguette 90% through, leaving it hinged. Grill on medium for 1-2 minutes to warm through and achieve a medium toast.
2. Smoke the sausage until it reaches an internal temperature of 160°F. Allow it to cool slightly and slice into 28 pieces.
3. Build the Sandwich: - Spread a layer of Maggi’s Mayo on both sides of the bread. - Place the cilantro on the bottom half of the baguette. - Arrange the sausage slices so that two pieces overlap, then repeat, leaving a small gap between each row of two. You should end up with 14 rows. - Top each row of sausage with pickled vegetables and a slice of jalapeno.
4. Secure each row with a tall toothpick. Slice the sandwich between the toothpicks, ensuring there is a sausage gap. Plate each piece in a boat for serving.