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Entree
6 servings
5 minutes
10 minutes
Chef Tom Fraker
6 bun length beef hotdogs
6 hotdog buns
Yellow mustard
1/2 Melissa’s Perfect Sweet Onion - diced small
6 dill spears
12 half-moon shaped slices of Roma Tomato
6 Sport Peppers
6 tablespoons Melissa’s Jalapeño Relish Escabeche
Prepare a hot grill or grill pan. Make some shallow slits in the hot dogs and add them to the grill. Cook them until you get nice grill marks and they are cooked through, about 7-8 minutes.
To assemble, place 1 dog into a bun. Give it a squirt of mustard and a sprinkle of onion. Place 1 dill spear along side of the dog and place 2 tomato slices on the other side. Place 1 sport pepper onto the dog and finish with a tablespoon of the Escabeche. Repeat for the remaining dogs.
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