In order to prove that a hot dog is a sandwich, this recipe combines all of the components of a sandwich in hot dog form. Top a butterflied hot dog with cucumber herb salad, caramelized onions, pickled red chiles, Dijonnaise, and sweet ketchup and serve across split Hawaiian rolls.

Quick Info

⏱️ 65 min • 🍽️ 4 servings • ⭐ 67%

Nutrition

469 cal • 12g protein • 35g carbs • 32g fat

Tags

[North American] • [Dairy-Free] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• 4 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 2 tablespoons sugar
• ¼ cup apple cider vinegar
• 2 Fresno chiles, thinly sliced
• ½ cup English cucumber, halved and thinly sliced
• 4 tablespoons roughly chopped fresh dill
• 4 tablespoons roughly chopped fresh Italian parsley
• 1 tablespoon roughly chopped fresh oregano
• 2 tablespoons roughly chopped fresh mint leaves
• 1 spring onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Kosher salt, to taste
• Black pepper, to taste
• 1 tablespoon agave nectar
• 2 tablespoons ketchup
• 1 tablespoon Sriracha
• 1 tablespoon lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Nonstick cooking spray, for greasing
• 4 beef hot dogs, split lengthwise down the center with one long side left intact
• 1 12-count package of Hawaiian sweet rolls
• 1 tablespoon olive oil
• Chips
• Pickles

Instructions Preview

1. Make the caramelized onions: Heat the oliv…
2. Make the quick-pickled Fresno chiles: In a…
3. Make the cucumber-herb salad: In a medium …

…and 8 more steps

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Recipe by: Aleya Zenieris, Magdalena O’Neal • From: Tasty