Bon Appétit (June 2010)
Sometimes when we're flipping through food magazines, we can get stopped in our tracks by the mere name of a recipe. Such was the case with these Muffuletta Hot Dogs from the current issue of Bon Appétit.
There's not even a photo in the magazine, but the title of the recipe was like a bolt of lightning. Muffuletta Hot Dogs -- of course!!
We love muffulettas, the traditional New Orleans sandwiches made with cured meats, provolone, olive paste, pickled onions and peppers. It's a fantastic mix of sharp, salty, briny flavors.
Pairing those flavors with a grilled hot dog is a little stroke of genius. They play perfectly off the savory smoked hot dog. And the sharp corners of the flavors get nicely rounded out by the creamy, melty, smoky provolone and the crisp, toasted buns.
And just look at that photo! It's like confetti and fireworks all in one -- like a Fourth of July parade in hot dog form. Perfect for a new twist on a summer fave.
We'll absolutely make these again -- how could we not?!
Muffuletta Hot Dogs
Bon Appétit (June 2010)
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MAKES 8
PREP: 20 minutes
TOTAL: 50 minutes
Ingredients
• 1 cup sliced peperoncini with 1 cup brine
• 1 cup (packed) thinly sliced red onion
• 1 teaspoon dried oregano
• 8 all-beef hot dogs
• 8 hot dog buns, split
• 16 slices provolone cheese
• Chopped black olive tapenade
• Sliced roasted red peppers from jar
INGREDIENT TIPS
: The Muffuletta Hot Dogs—inspired by the famed New Orleans sandwich of the same name—call for peperoncini in brine and roasted red peppers in a jar; these are available in most supermarkets, often in the condiment aisle. The recipe also calls for black olive tapenade, which is sold in the refrigerated deli section of many supermarkets and specialty foods stores. Be sure to use the chunky variety.
Preparation
• Mix peperoncini, brine, red onion, and oregano in bowl. Let stand 30 minutes; drain.
• Prepare barbecue (medium-high heat). Place hot dogs on grill. Place buns, flat side up, on grill; cover with 2 cheese slices. Grill until cheese melts and hot dogs are heated through, covering barbecue to allow cheese to melt, 5 minutes for hot dogs and 3 minutes for buns. Transfer buns and hot dogs to plates. Top with pickled onions, tapenade, and peppers.
