Instructions

1. Peel and cut 2 medium carrots and 1 (6-ounce) piece daikon into 1/8-inch-thick, 3-inch-long matchsticks. Place 1/2 cup distilled white vinegar, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt in a small saucepan and bring to a boil over medium-high heat, stirring until the sugar is dissolved.
2. Remove the saucepan from the heat, add 1/2 cup ice cubes, and stir until melted. Add the vegetables and stir to combine. Let sit for 15 minutes. Stir and transfer to the refrigerator until ready to use.
3. Place 1/2 cup all-purpose flour and 1/2 teaspoon kosher salt in a wide, shallow bowl and whisk to combine. Place 2 large eggs and 1 1/2 teaspoons soy sauce in a second wide, shallow bowl, and whisk to combine. Place 1 cup panko breadcrumbs in a third wide, shallow bowl. Place a baking sheet next to the breadcrumbs.
4. Halve 2 ripe but firm medium California Avocados lengthwise. Remove and discard the pits. Cut each half lengthwise into 4 (about 1/2-inch-wide) slices. Remove and discard the peel.
5. Bread the California Avocado 1 slice at a time: Coat in the flour, shaking off any excess. Dip in the egg mixture until completely coated and allow any excess to drip off. Place in the breadcrumbs and roll to coat, patting gently so the crumbs adhere well to each side. Place on the baking sheet.
6. Heat 1 cup neutral cooking oil in a large nonstick or cast iron skillet over medium heat to 365°F. Meanwhile, line a second baking sheet with 2 layers of paper towels. Place 1/2 cup mayonnaise and 1 tablespoon Sriracha in a small bowl and stir until combined. Drain the pickles. Thinly slice English or Persian cucumbers crosswise until you have 1/2 cup. Thinly slice 1/2 medium jalapeño pepper crosswise if desired. Pick the leaves from 8 fresh cilantro sprigs. Split and toast 4 French sandwich rolls.
7. Fry the California Avocado wedges in batches of 8: Add the wedges to the hot oil and fry until golden brown and crisp on all 3 sides, 1 to 2 minutes per side. Using a flat spatula or tongs, transfer the California Avocado to the paper towels. Season with kosher salt.
8. Spread the Sriracha mayonnaise on the cut sides of each roll (about 1 tablespoon per half). Assemble the sandwiches: Place the fried California Avocado on the bottom half of each roll. Top with the pickles, cucumbers, jalapeño, and cilantro. Close with the top halves of the rolls and cut each sandwich in half with a serrated knife.