For the Quick Pickled Veggies

Radishes
Carrot
1/2 cup rice wine vinegar
1/2 cup water
1 tsp. salt
1/4 tsp. fresh ground black pepper
1 tsp. sugar

For the Spicy Mayo

1/2 cup mayo
1 tbsp. Sriracha
1/2 tsp. fish sauce

Instructions:

Make the Quick Pickled Veggies:

1. Combine the rice wine vinegar, salt, and sugar in a mason jar. Seal and shake well.
2. Add the sliced veggies and top off with more rice wine vinegar if needed.
3. Allow it to sit for 1 hour before using.

Make the Spicy Mayo:

1. Combine the mayo, sriracha, and fish sauce in a small bowl together until well combined. Store in a resealable container in the refrigerator until ready to use.

Make the Banh Mi Sandwiches:

1. Slice the French bread in half longways.
2. Spread the mayo over the bread halves.
3. Pile on the arugula.
4. Fold and layer on the Prime Fresh Roasted Turkey.
5. Add the cucumbers.
6. Sprinkle the pickled veggies over the cucumber.
7. Add a few jalapeno slices and snips of fresh cilantro.
8. Fold the bread closed.
9. Wrap the sandwiches tightly in parchment paper and pack for your picnic.