Jodi Leong says I could open my own restaurant with this one.

You can get your bread from two places, either Bale Sandwich shop or at St. Germaine Bakery. The Bale bread has a harder crust and is softer in the middle. The St. Germaine bread is chewier. The key is to slice your daikon and carrot thin using a Beringer Turning Slicer. Look on the Internet for this item, just type "Benriner Turning Slicer" in Google.

Ingredients:

2 mini French breads

1 large carrot sliced thin in the slicer

1/2 daikon, sliced thin in turning slicer (You need about a cup each thin daikon and carrot, mixed)

2 cups Mock Chicken Salad mix (from Deli at Down To Earth- this contains tofu, vegenaise, celery, onion, nutritional yeast and other goodies- it comes already mixed.) Or you can use any veggie chicken, or veggie sausage.

Several sprigs of cilantro (use plenty)

1-2 TBS salt

1/4 cup vinegar

3 TBS sugar

1/4 cup water

Instructions:

1. Slice the carrot and daikon and add about 1 TBS of salt and cover with water. Let sit in a bowl for a few minutes. Drain this- discard the salted water - and then add 1/4 cup of vinegar and several TBS of sugar, plus a bit of water to cover.
2. Let stand for 20 minutes, then drain and set aside for use in the sandwich.
3. Slice the French bread lengthwise, but not all the way through. Let it open up.
4. Spread some Vegenaise on the bread. Add the tofu chicken salad mix to fill the sandwich, add generous amounts of pickled shredded daikon and carrot, then top with cilantro.

Enjoy!