• 2 Pane Turano slices
• ¼ cup white vinegar
• ¼ cup rice vinegar
• 2 tbl. sugar
• ½ tsp kosher salt
• ½ cup ice
• ½ cup carrots, shaved with a vegetable peeler
• ½ cup red onion, sliced 1/8” thick
• 1 avocado, mashed
• 2 tbl. picked cilantro leaves

① Combine vinegars, sugar and salt in a sauce pan and place over medium heat. Bring to a boil, and then add ice to cool. Once the ice has melted, pour the liquid over the cut carrots and onions and set aside for at least 30 minutes.
② Toast slices of Pane Turano to your desired doneness. Spread the mashed avocado over the toast, then top with banh mi vegetables and cilantro leaves. Serve!