Banh Mi Hot Dog - Love of Food

Banh Mi Hot Dog

All beef hot dog split and grilled topped with sirracha infused mayonnaise, pickled carrots, diced cucumber, fresh sliced jalapenos and cilantro on a split top hot dog roll.

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 8 hours 20 min
Cook Time: 8 min

RECIPE
REVIEWS (1)

Servings:

Yield: 4 sandwiches

Ingredients:

1/2 cup sriracha mayonnaise
4 grilled split hot dogs
1/2 cup pickled carrots
1/4 cup fresh cucumber, peeled and seeded, diced 1/4 inch
1 medium fresh jalapeno pepper, sliced 1/8 inch
8 sprigs fresh cilantro leaves
1/4 cup fresh basil leaves. Chiffonade
4 New England style hot dog buns

Pickled Carrots
1/2 cup fresh carrots, julienne 1/8 inch
3 tablespoons water, hot
2 tablespoons sugar
2-1/2 teaspoons kosher salt
1-1/2 tablespoons white vinegar

Allergens:

Eggs, Gluten, Milk, Mustard, Wheat

Nutritional Information

Directions:

Grilled Hot Dogs: Using a knife, split hot dogs in half lengthwise, leaving the “hinged and together”. Place split hot dogs on flat top grill. When edges start to brown, flip over. Grill until hot.
Pickled Carrots: Place hot water, sugar, salt and vinegar in a bowl. Whisk until sugar is dissolved. Place carrots in pickling solution ensuring that carrots are submerged. Cover and refrigerate for 8 hours to marinate. Drain and discard excess marinade.
For Service: Spread 2 tablespoons sriracha mayonnaise on heel of bun. Place hot dog on top of sriracha, add 2 tablespoons pickled carrots, 1 tablespoon diced cucumber, 2 to 3 sliced jalapenos, 2 sprigs of cilantro and 1 tablespoon basil.