BANH MI FRANKS
Yield Portion Size
| 3 tbsp |
Seasoned rice vinegar
|
| 1 tbsp |
Granulated sugar
|
| 1/8 tsp |
Ground black pepper
|
| 1/3 cup |
Thinly sliced red onion
|
| 1/3 cup |
Thinly sliced cucumber
|
| 1/3 cup |
Shredded fresh carrot
|
| 2 tbsp |
Light mayonnaise
|
| 1 tbsp |
Sriracha sauce
|
| 4 | |
| 4 |
Hoagie rolls, split, toasted
|
| 8 sprigs |
Fresh cilantro
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 100 mg | 10% |
| Carbohydrate | 48 g | 16% |
| Cholesterol | 43 mg | 14% |
| Total Fat | 25 g | 38% |
| Iron | 4 mg | 23% |
| Potassium | 191 mg | 0% |
| Calories | 488 kcal | 24% |
| Sodium | 1363 mg | 56% |
| Protein | 16 g | 33% |
| Polyunsaturated Fat | 1 g | 6% |
| Saturated Fat | 9 g | 44% |
| Sugars | 7 g | 1% |
| Vitamin C | 3 mg | 5% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, whisk together vinegar, sugar and pepper in small bowl until sugar dissolves. Add onion, cucumber and carrot; toss to coat. Set aside.
-
Step 2
Combine mayonnaise and Sriracha sauce in another small bowl; set aside. Grill franks 5 to 7 minutes or until hot, turning occasionally.
-
Step 3
Assemble sandwiches by spreading about 1 tablespoon Sriracha mayonnaise on each roll. Place franks in rolls and top evenly with marinated vegetables and cilantro sprigs.
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