Tuesday, July 14, 2015

Bahn Mi Hot Dogs

It's hard to believe that after all of these years of blogging, and my obsession with hots dogs, that this is my first actual hot dog recipe. Hot dogs are kind of like one of those things that always taste better when someone else makes them for you. You know, like when you go home and your mom makes you a sandwich. It may just be a simple turkey sandwich, but it tastes so much better when she makes it. Hot dags are the same. It's so much better when someone else steams the buns, grills the dog, and adds all of those delicious toppings. But not today. Today I am making my own. I'm all about a good mash-up recipe. Taco pizza, fajita burger, turkey parm sandwiches, and now, these bahn mi hot dogs. I took 2 of may favorite flavors out there, and cohesively brought them together to make 1 meal. SO fire up that grill and get to mashing!

 Bahn Mi Hot Dogs

  • 4 nitrate-free all-beef hot dogs
  • 4 potato hot dog buns
  • 1 jalapeno, sliced
  • 1/4 mayo
  • 1 tbsp. sriracha hot sauce
  • 1/2 cucumber, seeded and cut into spears
  • 1 carrot, julienne
  • vinegar
  • sugar
  • fresh cilantro for garnish
Begin by pickling your carrots a few hours or even a day ahead. Place the sugar and the vinegar into a shallow bowl. Toss in the carrots and allow to sit in the fridge until softened, 4 hours up to 1 day. 

Preheat grill to 400 degrees and grill, turning hot dogs occasionally until grill marks appear on all sides. 

Meanwhile, mix together the mayo and sriracha and set aside. During the last minute of grilling, add the hot dog buns to the grill to get a little toasty.

Remove the buns and the hot dogs from the grill. Slather the sriracha mayo on one half of each bun. Then layer the cucumber and jalapeno on the other half of the buns. Place the grilled dog in the middle and garnish with fresh cilantro.

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