Hawaiian Dogs
Serves 6

1/2 teaspoon vegetable oil
6 beef hotdogs from a 12-ounce package
6 hero rolls
1 can (16 ounces) baked beans, drained
1/4 cup thick barbecue sauce (your choice)
6 tablespoons Dijon or ballpark mustard
1 1/2 cups finely diced fresh pineapple
1/2 red onion, finely diced

Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hotdogs and cook,
turning occasionally, until golden brown, about 10 minutes.

Bring beans and barbecue sauce to a simmer over medium-low heat. Cover and keep warm. Pull some of the crumb from both sides of each roll. Broil until toasty brown, 3 to 4 minutes.

Spread mustard over each side of all the buns. Fill each with baked beans and a hot dog. Top with pineapple and onions. Serve.

Reuben Dogs
Serves 6

1/2 teaspoon vegetable oil
6 beef hotdogs from a 12-ounce package
1/2 cup light or regular mayonnaise
3 tablespoons cocktail sauce
1 pound refrigerated sauerkraut, drained
6 hero rolls
6 thin slices (about 4 1/2 ounces) Swiss cheese

Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat. Add hotdogs and cook turning occasionally until golden brown, about 10 minutes.

Meanwhile, mix mayonnaise and cocktail sauce; microwave sauerkraut until hot.

Pull some of the crumb from both sides of each roll. Spread each with a portion of the mayonnaise mixture; lay a half slice of cheese on each side. Broil until cheese melts and roll is toasty, about 3 minutes. Spoon sauerkraut on both sides of each bun, fill with a hotdog and
serve.

BLT Dogs
Serves 6

8 ounces sliced bacon, cut into small dice
6 beef hotdogs from a 12-ounce package
1/2 cup light or regular mayonnaise
1 tablespoons coarse-grain or Dijon mustard
1/4 red onion, finely grated
6 hero rolls
3 cups finely chopped hearts of Romaine (1 to 1 1/2 hearts depending
on size)
3 Roma tomatoes, finely diced

Adjust oven rack to middle position and turn broiler on high. Fry bacon in a medium skillet over medium-high heat until crisp, 5 to 7
minutes; drain all but 1/2 teaspoons fat from the pan and return to medium-low heat. Add hotdogs; cook turning occasionally until golden brown, about 10 minutes.

Meanwhile mix mayonnaise, mustard, and onion in a medium bowl. Transfer 1 tablespoon of the mayonnaise to another medium bowl. Pull some of the crumb from both sides of each roll; broil until toasty brown, 3 to 4 minutes.

When ready to serve hotdogs, add lettuce to the larger quantity of mayonnaise and tomato to the smaller amount; toss to coat. Spoon
lettuce on both sides of each bun, fill with a hotdog, top with tomato and then bacon. Serve.

Guac and Salsa Dogs
Serves 6

1/2 teaspoon vegetable oil
6 beef hotdogs from a 12-ounce package
6 hero rolls
1/2 cup light or regular sour cream
1/4 prepared salsa
2 avocados, halved, pitted, and flesh scooped from skin
2 to 3 teaspoons lime juice
Salt
1/2 red onion, finely diced
Cilantro leaves, (optional)

Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hotdogs and cook turning occasionally until golden brown, about 10 minutes.

Meanwhile mix sour cream and salsa in a small bowl. Coarsely mash avocados with lime juice and salt to taste. Pull some of the crumb
from both sides of each roll. Broil until toasty brown, 3 to 4 minutes. Spread sour cream mixture over each bun, fill with a hotdog, top with guacamole, red onion, and cilantro. Serve.