Banh Mi-Style Hot Dogs
- Total:
- 45 min
- Active:
- 35 min
- Yield:
- 4 servings
- Level:
- Easy
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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.
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