Level up your plant-based hot dog game this summer with these LightLife® Smart Dog banh mi sandwiches. (Psst… This post is sponsored by LightLife®. Thank you for supporting the brands that support The New Baguette!)
Hot dog season is here and I say out with plain ketchup and mustard, and in with my new favorite: the LightLife® Smart Dog banh mi. It’s a cross between a Vietnamese banh mi sandwich and a hot dog. This impressive handheld meal has quick-pickled red onions, spicy mayo, cucumber slices, and lots of cilantro. Instead of regular buns, it calls for a fancy baguette. The variety of textures and flavors makes it so fun to eat. Try it this summer!
About This Plant-Based Smart Dog
It’s amazing how far the world of plant-based protein has come and I am so excited to partner with LightLife® (one of my favorite brands – I’m always talking about their tempeh) this season. LightLife® Smart Dogs look, taste, and cook up the same as the classic, making it possible for everyone to enjoy summer cookouts, instead of resorting to eating lettuce and baby carrots at the family barbecue when you’re trying to avoid feeling weighed down in the summer heat. (Look for them in the refrigerated produce aisle at your supermarket.)
How to Make This LightLife® Smart Dog Banh Mi
Quick-Pickle the Onions: In a bowl, combine equal parts seasoned rice vinegar and water, and add thinly sliced red onions. Set aside at room temp for 30 minutes.
Make the Spicy Mayo: Stir together mayo and a bit of sriracha, tasting and adjusting the spice level to your preference as you go.
Cook the Hot Dogs: Heat a large non-stick skillet with a bit of oil. Halve the hot dogs lengthwise and cook in a single layer until golden, about 3 minutes per side.
Assemble: Spread some mayo on the bread and pile in the cucumbers, hot dogs, pickled onions, and cilantro.
How to Use Leftover Quick-Pickled Onions
I actually have an entire post dedicated to these no-cook pickled onions because I love them so much. You’ll definitely have some left over after making this batch of ‘dogs, but fear not – you can keep leftovers in the fridge for up to 2 weeks. Use them on sandwiches, grain bowls, in vegan sushi, etc.
More summer favorites…
If you try this recipe, please leave a rating and comment below. It really helps others decide whether they’d like to make it, too. And don’t forget to tag @thenewbaguette on Instagram with your creation!Print
Level up your plant-based hot dog game this summer with these LightLife® Smart Dog banh mi sandwiches.
- 1/2 cup seasoned rice vinegar
- 1 small red onion, thinly sliced
- 1/2 cup vegan mayo
- 1 to 2 tablespoons sriracha, or another hot sauce
- 1 baguette
- 2 teaspoons extra virgin olive oil
- Half pack LightLife® Smart Dogs (4 hot dogs)
- 2 Persian cucumbers, thinly sliced lengthwise
- 1 packed cup cilantro
- In a medium bowl, combine the vinegar with 1/2 cup water. Add the onions, making sure they’re fully submerged (if not, add a splash more vinegar). Set aside for 30 minutes.
- Meanwhile, in a small bowl, stir together the mayo and sriracha, tasting and adjusting the spice level to your preference.
- Cut the baguette into 4 equal pieces. Then cut lengthwise to make a slit, still keeping one side intact. Pull out some of the fluffy interior to make space for the fillings (this is a chef snack!).
- Heat the oil in a large non-stick skillet over medium-low heat. Halve the hot dogs lengthwise and place in the skillet in a single layer. Cook until golden all over, about 3 minutes per side.
- To assemble, spread some of the mayo on the bread and pile in the cucumbers, hot dogs, pickled onions, and cilantro. Serve immediately.
- Serving Size: 1 sandwich
- Calories: 510
- Fat: 25 g
- Carbohydrates: 57 g
- Fiber: 3.2 g
- Protein: 17 g