We started with a nice hoagie roll smearing one side with mayonnaise and the other with homemade pate. Then we added some pickled carrots and sliced jalapeno. Topped that with a good 100% pork dog (though any good hot dog will work) & a good handful of fresh cilantro. It really worked as a sandwich though, for our dogs, it really required a lot of toppings otherwise the seasoning in the dogs overpowered everything else. A good way to have a banh mi if you don't have any other cooked meat on hand.
We served the dogs with an Asian Peanut Slaw. I adapted Alton Brown's recipe by having it, leaving a few things out like mint & adding Sriracha. It is very peanuty & we ended up adding more soy but next time I think I'd also add a little more vinegar for a touch more tang. It makes for a really colorful side dish with the red peppers, carrots & onions.
Asian Peanut Slaw
(adapted from Alton Brown's)
1 small head napa cabbage, sliced thin (about 2 cups)
1 carrot, grated
1/4 c thinly sliced red pepper
1 T minced jalapeno
1/4 c sliced red onion
1/4 c rice wine vinegar (I would use a little more next time I make this)
1/4 c peanut butter
2 1/2 t soy sauce
1 t sesame oil
1 1/2 t lime juice
dash of Sriracha
pinch of dried ginger
Mix the cabbage, carrot, peppers & onion together in a bowl.
Whisk the remaining ingredients together until smooth. Stir into vegetables until coated. Refrigerate for at least an hour.
Makes 2 - 3 servings.
Ok, we have a couple dogs left, what unusual toppings do you suggest?
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