Italian-inspired Loaded Hot Dog
Prep Time
Cooking Mode
2 tbsp olive oil
2 green peppers, seeds removed and sliced 1/4-in. (5-mm) thick
3 yellow onions, sliced 1/4-in. (5-mm) thick
½ tsp salt
Black pepper to taste
2 garlic cloves, thinly sliced
1 pkg Compliments Jumbo Wieners
6 Compliments Brioche Hot Dog Buns
¼ cup mayonnaise
¾ cup drained Giardiniera
6 Compliments Provolone Cheese Slices, cut lengthwise in half
Pepperoncini to garnish
2 tbsp olive oil
2 green peppers, seeds removed and sliced 1/4-in. (5-mm) thick
3 yellow onions, sliced 1/4-in. (5-mm) thick
½ tsp salt
Black pepper to taste
2 garlic cloves, thinly sliced
1 pkg Compliments Jumbo Wieners
6 Compliments Brioche Hot Dog Buns
¼ cup mayonnaise
¾ cup drained Giardiniera
6 Compliments Provolone Cheese Slices, cut lengthwise in half
Pepperoncini to garnish
Directions
1Preheat clean, oiled grill to medium-high heat.
2Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add peppers and onions. Season with salt and pepper. Cook, stirring often, 8 to 10 min or until lightly softened. Stir in garlic, cover with lid and reduce heat to medium-low. Continue cooking, stirring often, 14 to 18 min or until very soft and lightly golden. Remove from heat and set aside.
3Grill hot dogs with lid closed, turning occasionally, 8 to 10 min. Remove to a plate. Reduce grill to medium heat.
4Smear buns with mayonnaise, then place a hot dog in the middle of each bun. Generously fill each with pepper and onion mixture. Top with Giardiniera. Arrange provolone slices overtop.
5Return hot dogs to upper rack of grill and cook, with lid closed, 1 to 2 min or until cheese is melted. Serve immediately garnished with pepperoncini.
Disclaimer
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Personal Note
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