Hot Dogs 8 Ways

Hot Dogs 8 Ways

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Because sometimes ketchup & mustard just aren’t enough.

  • 8 Hot Dogs
  • 8 Hot Dog Buns (Split)
  • Ketchup, Mustard, Relish
  1. Grill hot dogs, uncovered, over a medium heat 3 to 7 minutes until heated through. Turn occasionally.
  2. Toast buns if desired.
  3. Remove hot dogs from grill and serve in buns. Add toppings.
  4. Chicago Style: Use poppy seed buns. Top hot dogs with yellow mustard, chopped white onions, sweet pickle relish, sliced pickled jalapeño peppers, and sliced tomatoes. Sprinkle with celery salt.
  5. Summer Dogs: Top hot dogs with shredded lettuce, grilled corn kernels, and chopped red onions, and tomatoes.
  6. Hawaiian: Top hot dogs with chopped fresh pineapple, sliced onions, and chopped green sweet pepper. Drizzle with teriyaki sauce.
  7. Reuben: Top hot dogs with sauerkraut, dill pickle relish, and shredded Swiss Cheese. Drizzle with Thousand Island salad dressing.
  8. Chili: Top hot dogs with chili, shredded cheddar cheese, corn chips, and sour cream.
  9. Californian: Top hot dogs with mixed spring greens, chopped avocado, chopped tomatoes, and chopped hard boiled eggs. Drizzle with ranch salad dressing.
  10. Sonoran: Cook hot dogs wrapped in bacon. Top with heated pinto beans, chopped onions, chopped tomatoes, barbecue sauce, and sliced fresh jalapeño chile peppers.
  11. Mac & Cheese: Top hot dogs with heated macaroni and cheese along with crushed potato chips.
  12. Serves 8
  13. Prep Time: 20 Minutes Cook Time: 7 Minutes Total Time: 27 Minutes
  14. "Work With What You Got!"
  15. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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