|Prep Time: 0:15||Cook Time: 0:05||Serves: 4|
Spicy Banh-Mi Hot Dogs
What better way to celebrate hot dog month than with some internationally-inspired hot dog toppings? Here we have taken the traditional Vietnamese Banh-Mi and given it a grilled twist.
The Banh-Mi is a typical Vietnamese sandwich served on a white baguette, filled with meat of your choice, spicy sauce, crunchy pickled veg, and heaps of cilantro. It’s at once light and vibrant, as well as hearty enough to satisfy your street-meat hankerings.
Perfect for a weekend grill, feel free to kick up the heat factor with extra jalapeños, or add some more Sriracha for 0 SmartPoints – now that’s what we call a hot dog!
- 2 Tbsp rice wine vinegar (30 ml)
- 1 tsp sugar (5 ml)
- 1⁄4 tsp kosher salt (1 ml)
- 1 cup(s) shredded carrot(s) (250 ml)
- 3 medium uncooked scallion(s), sliced
- 1⁄4 cup(s) light mayonnaise (60 ml)
- 2 tsp Sriracha chili sauce (5 ml)
- 4 fat-free beef or pork hot dog(s)
- 4 light wheat hot dog roll(s)
- 1⁄4 large cucumber(s), seedless, cut into 16 thin slices
- 1⁄4 cup(s) cilantro, leaves
- 1 small jalapeño pepper(s), sliced (optional)
In a small bowl, whisk together vinegar, sugar and salt; add carrots and scallions, toss and let stand for at least 15 minutes or overnight (refrigerated).
In another small bowl, mix together mayonnaise and sriracha.
Grill hot dogs and buns to desired degree of doneness.
Spread each toasted bun with 1 Tbsp mayonnaise mixture and layer with 4 cucumber slices; top each with a hot dog, about 1/4 cup carrot mixture, 1 Tbsp cilantro and a few jalapeño slices.