Ingredients
| ¼ | cup apple cider vinegar |
| ¼ | cup apple juice |
| 1 | tablespoon water |
| 1 | tablespoon honey |
| ½ | cup julienne carrots |
| ½ | cup julienne daikon radish |
| ¼ | cup mayonnaise |
| 1 | tablespoon chili garlic sauce |
| 2 | demi baguettes |
| 2 | cups leftover JENNIE-O® Turkey slices |
| 16 | slices cucumber |
| 8 | slices jalapeño peppers |
| 8 | cilantro sprigs |
Directions
In small saucepan over high heat, combine vinegar, apple juice, water and honey; bring to boil. Remove from heat; let cool.
Combine cooled vinegar mixture with carrots and daikon radish. Cover and chill 1 hour or overnight.
In small bowl, combine mayonnaise and chili sauce. Split each baguette in half almost all the way through. Spread cut sides with mayonnaise mixture.
Place 1 cup turkey, 4 slices cucumber and 4 slices jalapeño pepper inside each baguette. Drain liquid from carrot mixture. Add to baguettes and top with cilantro.