Vietnamese Chicken Banh Mi Sandwiches

Make the pickled vegetables: In a large bowl, stir the hot water, sugar, and salt until dissolved. Add the rice wine vinegar, then add the carrots and daikon radish. The vegetables should be mostly submerged in the brine.

Let the vegetables pickle for 2 hours at room temperature, or until slightly softened but still crisp. Drain well before using so the sandwiches do not become soggy.

Prepare the rolls: Slice each white roll lengthwise, leaving one side attached so it opens like a hinge. Lightly spread butter on the top half of each roll.

Spread 1 to 2 tablespoons of chicken pate on the bottom half of each roll, then spread about 1 tablespoon of mayonnaise over the pate.

Fill each roll with shredded chicken. Drizzle a little MAGGI seasoning over the chicken, starting with a small amount and adding more to taste.