Sweet and spicy Pepperonata and gooey Canadian cheddar top this juicy dog. This meal is fast and will fill a large crowd for easy summer grilling.
|4||Schneiders Red Hots, hotdogs|
|4||Dempsters Hot Dog Buns|
|1||red bell pepper thinly sliced|
|1||onion, thinly sliced|
|1 tsp||cayenne powder|
|1/4 cup||balsamic vinegar|
|3 tbsp||vegetable or olive oil|
|1/2 cup||shredded old cheddar cheese|
In a small saucepot add the oil and onions. Cook stirring occasionally on medium low heat to soften to translucent. Add the peppers, cayenne and salt. Cook for another 10 min until softened and liquid has slightly evaporated. Add the vinegar and cook for another 10min to thicken and caramelize the mixture.
This can be made up to 3-4 days in advance and refrigerated.
Toast the buns in a toaster oven or grill.
Place 1 grilled Red Hot dog into each bun.
Top with 2-3 forkfuls of the Pepperonata mixture and sprinkle with cheddar.
Place on grill/toaster oven to melt cheese.
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