For the hot dogs, cut the baguette into four pieces. Cut each in half lengthwise. Spread the bottoms with Maille Dijon Mustard Old Style and top with Maille Honey Dijon Mustard.
Cook the frankfurters, dry with paper towels and place on top of the sandwiches.
Slice spring onion and place on top as well, followed by lettuce and pickles.
Cover with the baguette lids and serve the hot dogs.
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