Banh Mi Veggie Dogs

For the pickled carrots:

In a small pot combine the vinegar, sugar and salt and bring to a boil. Add the carrots, remove from heat and let sit until cooled. Transfer to a container, cover and refrigerate for 1 hour.

For the veggie dogs:

In a small bowl combine the mayo (or Miracle Whip) and Sriracha and stir to combine evenly.

Grill the veggie dogs over medium-high heat until grill marks form, turning halfway through cooking, about 5 minutes. Place each in a bun and top with the Sriracha mayo, cucumber and jalapeno slices, a small handful of pickled carrots and a sprig of cilantro. Serve immediately.