Ingredients

• 8 bakery hot dog buns
• ½ seedless cucumber
• ¼ cup celery leaves
• ½ cup diced fresh tomatoes
• ¼ cup diced fresh red onions
• ¼ cup sliced banana peppers
• ¼ cup dill pickle relish
• 2 tablespoons deli-style oil and vinegar dressing
• 1 teaspoon jalapeño hot sauce
• 8 jumbo hot dogs
• 8 (12-inch) wooden skewers

Steps

1. Preheat grill (or grill pan) on medium. Slice hot dog buns open from top (instead of side), leaving ¼-inch intact; set aside. Cut cucumber into quarters, then chop; tear celery leaves coarsely. Combine cucumbers, celery leaves, tomatoes, onions, banana peppers, pickle relish, dressing, and hot sauce until well blended; set salsa aside.
2. Spear each hot dog lengthwise through center with 1 skewer. Begin at top of skewer, hold knife at a slight angle, and cut through hot dog down to skewer as you roll hot dog away from you. Repeat between cuts for a tighter spiral if desired. Grill hot dogs 4–6 minutes, turning occasionally, until 165°F.
3. Place hot dogs in buns; top with salsa. Serve.

Ingredients

• 8 Bakery hot dog buns
• 1 medium sweet onion
• ¼ cup balsamic vinaigrette
• 8 (12-inch) wooden skewers
• 8 jumbo hot dogs
• 8 tablespoons whipped cream cheese
• 5 tablespoons diced pickled jalapeño peppers
• 5 tablespoons yellow mustard

Steps

1. Preheat grill (or grill pan) on medium. Slice hot dog buns open from top, leaving ¼-inch intact; set aside. Cut onion into ½-inch-thick rounds and place in bowl with vinaigrette; marinate onions 5 minutes.
2. Spear each hot dog lengthwise through center with 1 skewer. Begin at top of skewer, hold knife at a slight angle, and cut through hot dog down to skewer as you roll hot dog away from you. Repeat between cuts for a tighter spiral, if desired. Grill hot dogs and onions 4–6 minutes, turning occasionally, until hot dogs are 165°F and onions are tender. Chop onions into bite-size pieces.
3. Spread 1 tablespoon cream cheese on inside of each hot dog bun. Place hot dogs in buns; top each evenly with onions, jalapeños, and mustard. Serve.