1. In a large bowl, combine ground beef, garlic, ginger, soy sauce, brown sugar, sesame oil, green onions, panko, and egg. Mix until just combined and form into golf ball-sized meatballs.

2. Preheat oven to 400°F and bake meatballs on a parchment-lined tray for 15–18 minutes, flipping halfway. Alternatively, cook in a skillet over medium heat until browned and cooked through.

3. While meatballs cook, pickle the veggies by mixing carrots and daikon with rice vinegar, sugar, and salt. Let sit for at least 15 minutes.

4. Make the spicy mayo by combining mayonnaise and sriracha. Add lime juice if desired.

5. Slice and lightly warm the baguette. Spread spicy mayo on both halves. Add cucumber slices, meatballs, pickled vegetables, and cilantro. Close the sandwich and serve immediately.