While the textural and fat vs. sour balance works perfectly here, this sandwich setup works really well without Chinese sausage, too: sometimes I throw in chopped tomatoes, kale, shrimp, and/or minced and caramelized shallots.
- Crack the eggs into a small bowl and season with a pinch of black pepper. Beat them together and add the green part of the scallion. Set aside.
- Warm up a non-stick skillet over medium heat. When it’s hot, add the Chinese sausage and stir frequently to sauté. They’re sweet and burn easily, so keep a careful watch. Once the fat is rendered and the pieces are crisp, pour the contents of the pan onto a plate lined with a paper towel or napkin to let the fat drain. Keep enough fat to coat the pan.
- Add the white part of the scallion to the pan and sauté until soft. Pour in the beaten eggs along with the reserved Chinese sausage and stir gently with a rubber spatula in a folding motion until the eggs are just cooked through. Remove from the pan in order to keep them from overcooking.
- To build the sandwich: open up the bread by cutting it lengthwise while not completely separating it into two halves. Hollow out the top halves of the loaves and discard the bread. Season the bottom of the loaves with 3-4 dashes of Maggi seasoning sauce. Smear half of the egg mixture onto the bottom of the bread, then layer with jalapeños, pickles, and cilantro. Add Sriracha to taste.
- Add garlic, bird’s eye chile, carrots, and daikon to a 16-ounce Mason jar.
- In a medium saucepan, bring water, rice vinegar, sugar, and salt to a low boil, then remove from heat. Pour the hot liquid over the cut vegetables. Allow to cool and refrigerate for at least 30 minutes.
When Soleil was in kindergarten, she reviewed a book for Reading Rainbow that she didn’t actually read. She is mainly a chef and cohosts Racist Sandwich, a biweekly podcast on food and its intersections with race, class, and gender.