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Kicked-up hot dogs

Four variations for turning an ordinary hot dog into a tasty delight.

By Pam AndersonThree Many Cooks / May 27, 2011

To dress up your hot dog, try adding pineapple, or sauerkraut, or salsa.

PRNewsFoto/Foods Across America

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When Sharon and her fiancé found themselves with a freezer full of hot dogs and buns at the end of last year’s cookout season, she observed, “when push comes to shove, everyone wants hamburgers.” In this USA Weekend challenge, I decided to see if I couldn’t improve the hot dogs’ odds at this year’s cookouts.

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Try out the Hawaiian Hot Dog or the Reuben, BLT, or Guac and Salsa Hot Dogs at your Memorial Day festivities and see if these can go head-to-head with the best burgers.

 Enjoy the long weekend!

To see a related video, click here.

Hawaiian Dogs
 Serves 6

1/2 teaspoon vegetable oil
6 beef hot dogs from a 12-ounce package
6 hero rolls
1 can (16 ounces) baked beans, drained
1/4 cup thick barbecue sauce (your choice)
6 tablespoons Dijon or ballpark mustard
1-1/2 cups finely diced fresh pineapple
1/2 red onion, finely diced

Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hot dogs and cook, turning occasionally, until golden brown, about 10 minutes.

Bring beans and barbecue sauce to a simmer over medium-low heat. Cover and keep warm. Pull some of the crumb from both sides of each roll. Broil until toasty brown, 3 to 4 minutes.

Spread mustard over each side of all the buns. Fill each with baked beans and a hot dog. Top with pineapple and onions. Serve.

Reuben Dogs
Serves 6

1/2 teaspoon vegetable oil
6 beef hot dogs from a 12-ounce package
1/2 cup light or regular mayonnaise
3 tablespoons cocktail sauce
1 pound refrigerated sauerkraut, drained
6 hero rolls
6 thin slices (about 4 1/2 ounces) Swiss cheese

Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat. Add hotdogs and cook turning occasionally until golden brown, about 10 minutes.

Meanwhile, mix mayonnaise and cocktail sauce; microwave sauerkraut until hot.

Pull some of the crumb from both sides of each roll. Spread each with a portion of the mayonnaise mixture; lay a half slice of cheese on each side. Broil until cheese melts and roll is toasty, about 3 minutes. Spoon sauerkraut on both sides of each bun, fill with a hotdog and serve.

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