8 Bakery hot dog buns (uncut)
1/2 European cucumber, finely chopped
1/2 cup prediced tomatoes
1/4 cup prediced red onions
1/4 cup sliced banana peppers
1/4 cup dill pickle relish
2 tablespoons deli-style oil and vinegar dressing
1/4 cup celery leaves, coarsely torn
1 teaspoon green pepper sauce
8 jumbo hot dogs
8 (12-inch) wooden skewers
- Preheat grill (or grill pan). Slice hot dog buns open from top (instead of side), leaving 1/4-inch intact; set aside. Cut cucumber into quarters and chop; combine with remaining ingredients (except hot dogs and skewers) until well blended.
- Spear each hot dog lengthwise through the center with a skewer. Beginning at the top of the skewer, hold the knife at a slight angle and cut all the way down to the skewer as you roll the dog away from you. Repeat between cuts for a tighter spiral (if desired). Grill hot dogs 4–6 minutes, turning occasionally, or until steaming hot.
- Place hot dogs in buns; top with cucumber salsa. Serve.
Other Preparation Methods
- Back of Card Recipe: Build-A-Hotdog Options (make table with ingredients)
(none) >Red, White, and Blue>BLT>Jalapeño Cheddar Nacho
Bun>Hawaiian roll >hot dog bun>taco-size tortilla
Sauce/Spread>blue cheese dressing >french onion dip>jalapeño cream cheese spread
Cheese (optional) >crumbled blue cheese>Havarti cheese >shredded pepper Jack cheddar
Condiments/Toppings>prepared coleslaw>cooked bacon pieces>your favorite salsa
Fresh Produce >diced red onions>lettuce shreds>sliced jalapeño peppers
Special Toppers >barbecue potato chips >prediced tomatoes>crispy tortilla strips