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Bring rice wine vinegar, white vinegar, sugar and salt up to a gentle boil. Allow to cool slightly, then add carrots, daikon, and cucumber. Submerge in the pickling liquid, let sit for 2 hours, up to overnight. Then, drain and set aside.
- Mix the hoisin, lime juice, and mirin to combine into a glaze. Spread glaze over turkey ham slices and hot dogs. Grill ham on medium high for 1-2 minutes per side, and grill franks for 3-4 minutes, or until warmed through (can be done with a grill pan indoors). Add more glaze periodically as you grill.
- Spread mayo on each side of the sliced baguette. Top with grilled turkey ham and the pickled veg. Drizzle on sriracha and garnish with fresh cilantro. Repeat process with the franks. Enjoy!