Recipe courtesy of Katie Lee
Show: The Kitchen
Episode: Summer Games
Total:
45 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a large bowl, toss the cucumber, carrot, radish, mint, cilantro and scallions with the fish sauce, salt and lime juice. Let the slaw stand 10 minutes.

Preheat a grill to medium-high heat. Butterfly the hotdogs by slicing lengthwise about three-quarters of the way through. Grill the hot dogs until browned and a little crispy, about 3 minutes per side. Butter one side of each baguette piece and toast until golden brown.

Spread 1 tablespoon of the mayonnaise on one side of 4 of the baguette pieces. Put a hot dog on top of each, followed by some slaw, torn basil leaves and jalapeno slices. Top with a remaining baguette piece.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Nashville-Style Hot Chicken Sandwich

Recipe courtesy of Jeff Mauro

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Peppermint Hot Chocolate

Recipe courtesy of Jackie Riley

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta

Recipe courtesy of Bobby Flay

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Birthday Cake with Hot Pink Butter Icing

Recipe courtesy of Ina Garten

Fried Chicken

Recipe courtesy of Katie Lee

Tangy Mustard BBQ Sauce (South Carolina Style)

Recipe courtesy of Food Network

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking