In a medium-sized bowl, combine julienned cucumbers and radishes with shredded carrots; add rice vinegar and stir to combine; season with salt and pepper, and set aside for flavors to marinate and blend.
Slice hard-cooked eggs and add to a new bowl; stir in mayonnaise and sriracha sauce; mix carefully to combine, trying not to break up any egg pieces.
Slice hoagie rolls lengthwise to open, but do not slice all the way through; open and toast rolls until bread gets a crusty texture.
To assemble sandwich, spread 1 tablespoon of paté along one side of each roll; top with 1/4 of the marinated vegetables over the eggs, garnish with 1 tablespoon of cilantro; if you wish to increase the heat of this sandwich, add an additional tablespoon of sriracha chili sauce.
Notes and Suggestions:
To cut on prep time, use Eggland’s Best Hard-Cooked and Peeled eggs.