Banh Mi Hot Dog
Every year I jump at the first opportunity to host a cookout. Give me a 65 degree Saturday in May and I’m begging my boyfriend to fire up the grill. It’s like cooking hamburgers and hot dogs will force summer weather to make an appearance a little bit earlier.
My excitement for classic cookout food usually peaks around July 4th...then rapidly declines the rest of the summer. By the time we hit August, the thought of grilled meat usually makes me groan.
Sooo if “grilling season” is going to last as long as I can wear my white jeans, I figure I have to get a little more creative. I came up with this fresh spin on the classic hot dog. A toasted bun, pickled veggies, a grilled dog, and a spice mayo come together to make the perfect Banh Mi Hot Dog!
Ingredients:
2 medium carrots, cut into 1 inch long matchsticks
2 jalapenos, halved, deseeded, and thinly sliced
½ - ⅔ cup radishes, thinly sliced
½ cup white wine vinegar
¼ cup sugar
1 teaspoon salt, divided
½ cup mayonnaise
1 tablespoon sriracha
6 sub buns
6 bun-sized hot dogs
1 cucumber, halved and sliced into ¼ inch half-moons
¼ cup fresh cilantro sprigs
In a medium bowl, mix together white wine vinegar, sugar, and ½ teaspoon salt until dissolved. Stir in carrots, jalapeno slices, and radishes. Cover and refrigerate allowing vegetables to pickle.
In a small bowl, combine mayonnaise, sriracha, and ½ teaspoon salt. Set sriracha aioli aside.
Grill the hot dogs and toast the sub buns (I used a grill pan to get those pretty grill marks!).
Place cucumber slices along one side of the bun. Place a hot dog next to the cucumber. Top with pickled veggies and cilantro. Drizzle with cilantro aioli and enjoy!
