Savory Vietnamese Baguette Sandwich with Assorted Fillings

Prepare your pickled daikon and carrots if not pre-made; ensure they are drained well. Slice the cucumber into thin strips and the jalapeño into thin rounds. Wash and roughly chop the fresh cilantro.

Preheat your oven to 180°C. Lightly mist the baguettes with water and warm them in the oven for 5-7 minutes until crispy on the outside and warm through.

Once warmed, carefully slice each baguette horizontally, but not all the way through, creating a pocket for the fillings.

Generously spread mayonnaise on one side of the baguette and pork liver pâté on the other side. Drizzle a teaspoon of Maggi Seasoning Sauce inside each baguette.

Layer the cooked pork slices evenly inside the baguettes.

Add a generous amount of the drained pickled daikon and carrot, followed by the cucumber strips, fresh cilantro, and jalapeño slices (if using).

For an extra kick, drizzle Sriracha sauce to your liking.

Press the sandwich gently together and serve immediately to enjoy the crispiness of the baguette and the fresh flavors.