Whisk together sugar, salt, rice vinegar, and ¼ cup of water in a large jar. Add the sliced radishes and red onion. Shake to combine and set aside to pickle for at least 30 minutes.

Lightly brown the tempeh bacon slices in a skillet over medium-high heat, or according to the package directions. Set aside.

If using Just Egg Folded, heat in a toaster, air fryer, skillet or microwave according to the directions on the box.If using Just Egg, scramble in a nonstick skillet over medium heat with a bit of oil. Stir occasionally, letting it set into large curds that will hold together nicely in a sandwich. Once the liquid is cooked through, remove from the heat.

Lightly toast the baguettes in an oven or toaster oven. Spread the insides of each baguette with mayo. Layer on the jalapeño (if using), tempeh bacon, Just Egg Folded (two per sandwich), cucumber, pickled vegetables and a generous sprinkle of cilantro. Press to close and serve with Sriracha. Pressed bánh mì variation: Skip toasting the baguette and assemble the sandwich as directed, then heat up the entire sandwich in a panini press. You can also put it in a skillet on medium-high heat with another heavy skillet pressed down on top of the sandwich, flipping halfway through when the first side is golden brown. This hot, crispy version of the sandwich is very delicious and can be a bit easier to eat when your baguettes are large or tough.