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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 cup sliced peperoncini with 1 cup brine |
1 cup (packed) thinly sliced red onion |
1 teaspoon dried oregano |
8 all-beef hot dogs |
8 hot dog buns, split |
16 slices provolone cheese |
chopped black olive tapenade |
sliced roasted red peppers from jar |
Directions:
1. Sliced roasted red peppers from jar Mix peperoncini, brine, red onion, and oregano in bowl. Let stand 30 minutes; drain.
2. Prepare barbecue (medium-high heat). Place hot dogs on grill. Place buns, flat side up, on grill; cover with 2 cheese slices. Grill until cheese melts and hot dogs are heated through, covering barbecue to allow cheese to melt, 5 minutes for hot dogs and 3 minutes for buns. Transfer buns and hot dogs to plates. Top with pickled onions, tapenade, and peppers.
3. Per serving: 489 calories, 32 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
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