Soften the Vegetables: Place the carrots and daikon into a heat safe bowl. Pour boiling water over them and let them sit for one minute. Drain well and set aside. This step softens the vegetables slightly while keeping their crunch.
Pickle the Vegetables: Add sugar, salt, and rice wine vinegar to the drained vegetables. Toss well until the sugar dissolves. Let the mixture rest for at least 30 minutes. The flavor should taste sweet, tangy, and bright.
Prepare the Bread: Slice each roll lengthwise without cutting all the way through. Spread softened butter inside each roll. Warm the bread in a pan until lightly crisp outside and soft inside.
Add the Spreads: Spread chicken pate evenly on one side of each roll. On the other side, spread whole egg mayonnaise. These layers create a rich base for the fillings.
Season the Chicken: Place shredded chicken in a bowl. Sprinkle Maggi seasoning over it and toss gently so the flavor spreads evenly.
Build the Sandwich: Layer the seasoned chicken inside each roll. Add pickled vegetables, cucumber slices, green onion, and fresh coriander on top.
Add Heat: Scatter sliced chilies over the filling based on how spicy you like it. Press the sandwich gently to keep everything in place.
Serve Fresh: Serve right away while the bread stays warm and crisp and the fillings stay cool and crunchy.
