Step 1

Drain the daikon and carrot pickle, reserving the brine in a small bowl. Rinse the red onion under water for about 10 seconds, drain well, and add to the brine along with the jalapeno. Stir to combine. If there isn’t enough brine to just cover, add more. Set aside.

Step 2

Thinly slice the hot dogs on a steep diagonal. Set a 12-inch skillet over medium heat and add the oil. When barely shimmering, add the hot dog slices. Cook, stirring and flipping, for 3 to 5 minutes, or until heated through and a few pieces brown a bit. Take off the heat.

Step 3

If needed, recrisp the rolls in a 350F toaster oven for a few minutes. Let briefly cool, then slice open, leaving a hinge on one side, if possible. Spread mayonnaise on the inside. Drizzle in the Maggi. Then layer on the hot dog, pickle, onion, chile, and cilantro. Spoon on the pickle relish at the end. Close and cut in half, if you like, before eating or sharing.