Hope you had a really fun 4th! We went to the beach in the morning, I could lay out there all day swimming in the warm, light-green, clear water and watching the pelicans skim over the tops of the waves...then we went out to a BBQ, where I brought back my beer pong playing skills making 5 out of the 6 cups - showed those boys who's boss, and ended the night downtown to see fireworks.
But the summer's just getting started and we're keeping the grill going with these New Orleans style hot dogs.
The marinated veggies and olives are so tart and tangy on the salty, smoky grilled hot dog. There's nothing boring about this! I still covered mine in ketchup, I can't get enough of the stuff, and the mustard is a must on this hotdog. This is perfect post-beach food, grab a ice cold water or beer and take it easy.
Muffaletta Hot Dog
1 16 oz jar Giardiniera, drained and finely chopped1/2 of a 5.75 jar Green olives sliced, drained and finely chopped
1. Put the Giardiniera (marinated veggies) and olives in a food processor and chop until you have very small pieces. (Optional: Set aside a few olives for topping if you want) This amount makes enough to top about 6 hot dogs.
2. Grill hot dogs, my guy likes his bun grilled and I don't...so that's up to you.
3. To build, put the dog in the bun, and then add the mustard and ketchup, then top with olive mixture.