When you consider the flavours of a Vietnamese Bánh Mì sandwich, they’re quick to replicate at home for something deliciously different & fast. For a more substantial version, tuck two grilled hot dogs into one larger sub bun.
Place the hot dogs in a skillet over medium-high heat and cook, rolling them around in the pan occasionally, until they darken and blister. (Cover if you like, to help heat them through.)
In a small bowl, stir together the mayonnaise and Sriracha.
In another bowl, toss the carrots, vinegar and sugar.
Spread each bun with Sriracha mayo and tuck in a hot dog.
Top with the pickled carrots, strips of cucumber, cilantro and chilies.