Combine the rice vinegar, sugar, and salt in a small pot. Heat over medium heat until the brine reaches a boil. Whisk to make sure the sugar dissolves thoroughly. Once done, transfer the pickling liquid to a tupperware container or a medium-sized bowl to cool.

Once the pickling liquid is mostly cooled (it’s fine if it’s lukewarm), add the daikon radish and carrot to it. Let marinate for 30 minutes while preparing the rest of the ingredients.

Once done, drain the marinating liquid and set aside the pickled veggies for assembling in the sandwiches.

When you’re ready to serve, cook the eggs. Heat the oil in a large nonstick pan over medium-high heat until hot. Add the eggs and turn to medium heat. Cover the pan, cook the eggs until the white has set. You can also fry both sides of the eggs or cook it other ways you prefer. Once done, transfer the eggs to a plate and sprinkle with salt to season.

Mix the mayonnaise, soy sauce and garlic powder together in a small bowl.

Halve the baguettes without cutting all the way through the bread. Spread mayonnaise mixture on both inner sides. Spread a generous amount of pickles on the bottom, top with two eggs, and garnish with cilantro (and jalapeno if using). You can also squeeze on some Sriracha sauce and / or lime juice. Halve the bread crosswise and enjoy!