I love hot dogs and lately I have been making them quite a bit. I love the taste of hot dogs off the grill but during the winter months one of the last things I want to do is stand in the cold and grill, so during the cooler months I just use the stove and oven to make my dogs and that’s how I prepared these. Although I love hot dogs with just a little mayo and mustard, I do like thinking of new and different ways to prepare them just to have a little change from time to time. These dogs were awesome; the hot dog itself had a great flavor and topping them with cheese, roasted onions and peppers, and spicey relish put them over the top. The way these were prepared wasn’t too out of the ordinary but I personally have never topped a plain hotdog with cheese so it was a little different to me. I kept these pretty simple, just using a good sharp cheddar, but the next time I make them I am going to find a different type of cheese and see what I can do with it to give the standard hot dog a twist. Now that summer is just around the corner I hope to have quite a few variations of hot dogs to blog about!
Hot Dogs Stuffed with cheese and roasted veggies
Ingredients:
1/4 small onion, cut in long slices
1/4 medium bell pepper, cut in long slices
1 1/2 Teaspoons olive oil
1/4 Cup sweet and hot pickle relish
6 Slices sharp cheddar cheese
4 Beef hot dogs
4 Hot dog buns, buttered and toasted (if desired)
Mayonnaise
Spicey mustard
salt
pepper
Directions:
Pre-heat oven to 350.
Fill a sauce pan half way with water and bring water to a boil. Slice the hot dogs, long ways, down the center leaving them in tact at the bottom. Once water has come to a boil, place the hot dogs in the water and boil for about 4-5 minutes, until they have plumped and opened up. Remove from water, place on a jelly-roll pan and put in the oven for 3-5 minutes, just until the sides begin to crisp. Once hot dogs are cooked, remove from oven and place 1 1/2 slices of cheese in each one and put back in oven long enough to melt the cheese.
While hot dogs are boiling, toss onion and pepper slices in olive oil and salt and pepper to taste. Spread evenly on baking sheet and place in oven for 5-7 minutes, until onions begin to turn translucent. Remove from oven and set aside.
To assemble; mayonnaise and mustard on the bun, place hot dog with melted cheese in the bun and then top with roasted onions and peppers and the sweet and hot pickle relish.
***for the relish I just bought Tony Packo’s sweet hots and diced them into a relish form.
Recipe Source: Lynsey
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