Place the daikon, carrots, cucumbers, and jalapeños in a medium bowl with vinegar, water, sugar, and salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.
Cook Rosina Italian Style Meatballs according to package instructions.
In a small bowl, stir together the mayonnaise, Sriracha, lime juice, and sesame oil. Taste and adjust as desired.
Assemble sandwiches with the baguette, spicy mayo, meatballs, pickled vegetables, and cilantro.
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