Description
This New Orleans Muffuletta inspired hot dog features a tangy giardiniera and briny olive topping, bringing a unique twist to your summer grilling.
Ingredients
Scale
- 1 (16 oz) jar Giardiniera, drained and finely chopped
- 1/2 of a 5.75 oz jar Green olives, sliced, drained and finely chopped
- 6 Hot dogs
- 6 Hot dog buns
- Ketchup
- Spicy Mustard
Instructions
- Place the drained giardiniera and green olives into a food processor. Pulse until the mixture is finely chopped and well combined. Optionally, set aside a few olive slices for topping.
- Preheat your grill to medium-high heat. Grill the hot dogs for about 5-7 minutes, turning occasionally, until they are heated through and have grill marks.
- Toast the hot dog buns on the grill for 1-2 minutes until lightly browned.
- Place each grilled hot dog into a toasted bun. Top generously with the giardiniera and olive mixture.
- Drizzle with ketchup and spicy mustard to taste. Optionally, add reserved olive slices on top for garnish.
Notes
For a spicier kick, add more peperoncini from the giardiniera. This topping can be made ahead and stored in the refrigerator for up to 3 days. Serve with a side of chips or a cold pasta salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 hot dog
- Calories: 350
- Sugar: 4
- Sodium: 1100
- Fat: 22
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
- Cholesterol: 30