We give this picnic staple a tasty new upgrade
Summer weekends mean backyard barbecues and dining al fresco. And it wouldn’t be a cookout without grilling up some dogs. The open flame chars the skin and makes them extra smoky. And while a little ketchup or mustard is usually all they need, I like to mix things up with a fun twist. That’s why I love this Loaded Hot Dogs recipe. It comes with two delicious toppings.
Why are grilled hot dogs so much better than boiled? Dry heat crisps up the casings and ensures they’re snappy outside and juicy inside. Boiling can cause flavor to leach out. For the toppings, we whip up a refreshing cucumber-dill relish and tangy coleslaw. They come together in minutes. You can even make them ahead and refrigerate — they get better the longer they marinate. Then set them out with the grilled dogs and let guests help themselves. Give ’em a try, then let us know what you think.
Ingredients
- 2 tsp. white vinegar
- 2 tsp. sugar
- 1 cup thinly sliced peeled cucumber
- 1 Tbs. chopped dill
- 1 Tbs. chopped chives
- 1 cup coleslaw mix, chopped
- 1 Tbs. sweet relish
- 1 Tbs. vinaigrette
- 8 hot dogs
- 8 whole-wheat hot dog buns
- Mustard (optional)
Instructions
For cucumber-dill relish, mix 1 tsp. vinegar and sugar. Stir in cucumber, dill and chives; season with ⅛ tsp. salt and ⅛ tsp. pepper. For coleslaw, combine slaw mix, relish, vinaigrette and remaining 1 tsp. vinegar. Season with ⅛ tsp. salt and ⅛ tsp. pepper.
Prepare grill for medium-high direct-heat cooking. Grill hot dogs, turning, 5–7 min. Grill buns cut sides down until toasted, 30 sec.; flip. Grill 30 sec. Serve hot dogs in buns with relish or coleslaw; if desired, top with mustard.
Nutrition
- Calories: 348
- Fat: 19 gram
- Saturated Fat: 7 gram
- Protein: 14 gram
- Carbohydrates: 29 grams
- Fiber: 4 gram
- Cholesterol: 32 mg
- Sugar: 6 gram
- Sodium: 946 mg