2 carrots, peeled and julienned
1⁄2 cup rice vinegar
2 teaspoons sugar
1 teaspoon sea salt
6 x 10 cm pieces French bread
300 grams pork terrine, thinly sliced
1 cup fresh bean sprouts
fresh mint and coriander leaves
Combine the rice vinegar, sugar and salt in a shallow dish and toss through the carrots. Cover and refrigerate for at least 2 hours and up to 3 days. The carrot develops a more pickled flavour the longer it is left.
To assemble: Split the French bread and butter both sides. Spread one side with mayonnaise and top with slices of terrine and bean sprouts. Take out as much carrot as needed from the brine and drain on kitchen towels. Add to the rolls along with the mint and coriander. Makes 6.