Hawaiian Dogs
by: Three Many Cooks
Serves: 6
Ingredients
- ½ teaspoon vegetable oil
- 6 beef hotdogs from a 12-ounce package
- 6 hero rolls
- 1 can (16 ounces) baked beans, drained
- ¼ cup thick barbecue sauce (your choice)
- 6 tablespoons Dijon or ballpark mustard
- 1½ cups finely diced fresh pineapple
- ½ red onion, finely diced
Instructions
- 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
by: Three Many Cooks
Serves: 6
Ingredients
- ½ teaspoon vegetable oil
- 6 beef hotdogs from a 12-ounce package
- ½ cup light or regular mayonnaise
- 3 tablespoons cocktail sauce
- 1 pound refrigerated sauerkraut, drained
- 6 hero rolls
- 6 thin slices (about 4½ ounces) Swiss cheese
Instructions
- 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
by: Three Many Cooks
Serves: 6
Ingredients
- 8 ounces sliced bacon, cut into small dice
- 6 beef hotdogs from a 12-ounce package
- ½ cup light or regular mayonnaise
- 1 tablespoons coarse-grain or Dijon mustard
- ¼ red onion, finely grated
- 6 hero rolls
- 3 cups finely chopped hearts of Romaine (1 to 1½ hearts depending
- on size)
- 3 Roma tomatoes, finely diced
Instructions
- 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 ½ 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
by: Three Many Cooks
Serves: 6
Ingredients
- ½ teaspoon vegetable oil
- 6 beef hotdogs from a 12-ounce package
- 6 hero rolls
- ½ cup light or regular sour cream
- ¼ prepared salsa
- 2 avocados, halved, pitted, and flesh scooped from skin
- 2 to 3 teaspoons lime juice
- Salt
- ½ red onion, finely diced
- Cilantro leaves, (optional)
Instructions
- 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.
Too cute, can’r wait to try this one!