Garden Hot Dog

(originally made 7/2013)

Today is National Hot Dog day!   Jake rarely requests them and when he did this morning I jumped on  the chance to try this recipe from A Spicy Perspective .  
Even though we’ve got cooler temps than last week, it’s still super humid so I declined to turn on the oven.   Instead, I softened the cream cheese and loaded it inside the buns, which I then buttered and toasted on the griddle while the hot dogs were cooking.    For the dressing, I quartered up the radishes and mini cukes, diced the onion, and swapped thyme for the dill.    Absolutely amazing.  

Huge thanks to Sommer for this excellent recipe, be sure to go check out her blog!

Garden Hot Dog
  8                     hot dogs or polish sausages
  8                     hot dog buns
  8                oz.  cream cheese -- softened
  1                cup  thinly sliced radishes
  1                cup  thinly sliced cucumbers
     1/4           cup  thinly sliced red onion
  1                Tb.  fresh chopped dill - used thyme
  1                Tb.  Apple Cider Vinegar
  2                Tb.  olive oil
  1                Tb.  honey
                        Salt and Pepper
Heat a griddle over medium high heat.    Combine vinegar, oil and honey and whisk together.  Slice the radishes, cucumbers, and onion and add to dressing.  Sprinkle with thyme, salt & pepper and toss to coat.  
Add hot dogs to the griddle.  Spread cream cheese inside each roll.  Butter the outside cut edge and place them on the griddle.   Cook until golden brown.

Place hot dog in roll, top with veggie mixture and enjoy!



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