Seattle-Style Pigtail Hot Dogs and Pigtail Hot Dogs with Chicago-Style Salsa
Total Time
30 minutes
Serving Size
8
Ingredients
Instructions
Ingredients
- Seattle-Style Pigtail Hot Dogs
- 8 Bakery hot dog buns
- 1 medium sweet onion
- ¼ cup balsamic vinaigrette
- 8 (12-inch) wooden skewers
- 8 jumbo hot dogs
- 8 tablespoons whipped cream cheese
- 5 tablespoons diced pickled jalapeño peppers
- 5 tablespoons yellow mustard
- Pigtail Hot Dogs with Chicago-Style Salsa
- 8 Bakery hot dog buns
- ½ seedless cucumber
- ¼ cup celery leaves
- ½ cup diced fresh tomatoes
- ¼ cup diced fresh red onions
- ¼ cup sliced banana peppers
- ¼ cup dill pickle relish
- 2 tablespoons deli-style oil and vinegar dressing
- 1 teaspoon green pepper sauce
- 8 jumbo hot dogs
- 8 (12-inch) wooden skewers
Seattle-Style Pigtail Hot Dogs
- Preheat grill (or grill pan) on medium. Slice hot dog buns open from top, leaving 1/4-inch intact; set aside. Cut onion into 1/2-inch-thick rounds and place in bowl with vinaigrette; marinate onions 5 minutes.
- Spear each hot dog lengthwise through center with 1 skewer. Begin at top of skewer, hold knife at a slight angle, and cut through hot dog down to skewer as you roll hot dog away from you. Repeat between cuts for a tighter spiral, if desired. Grill hot dogs and onions 4–6 minutes, turning occasionally, until hot dogs are 165°F and onions are tender. Chop onions into bite-size pieces.
- Spread 1 tablespoon cream cheese on inside of each hot dog bun. Place hot dogs in buns; top each evenly with onions, jalapeños, and mustard. Serve.
Pigtail Hot Dogs with Chicago-Style Salsa
- Preheat grill (or grill pan) on medium. Slice hot dog buns open from top (instead of side), leaving 1/4-inch intact; set aside. Cut cucumber into quarters and chop; tear celery leaves coarsely. Combine cucumbers, celery leaves, tomatoes, red onions, banana peppers, pickle relish, dressing, and pepper sauce until well blended; set salsa aside.
- Spear each hot dog lengthwise through center with 1 skewer. Begin at top of skewer, hold knife at a slight angle, and cut through hot dog down to skewer as you roll hot dog away from you. Repeat between cuts for a tighter spiral, if desired. Grill hot dogs 4–6 minutes, turning occasionally, or until hot.
- Place hot dogs in buns; top with cucumber salsa. Serve.
Ingredients
- Seattle-Style Pigtail Hot Dogs
- 8 Bakery hot dog buns
- 1 medium sweet onion
- ¼ cup balsamic vinaigrette
- 8 (12-inch) wooden skewers
- 8 jumbo hot dogs
- 8 tablespoons whipped cream cheese
- 5 tablespoons diced pickled jalapeño peppers
- 5 tablespoons yellow mustard
- Pigtail Hot Dogs with Chicago-Style Salsa
- 8 Bakery hot dog buns
- ½ seedless cucumber
- ¼ cup celery leaves
- ½ cup diced fresh tomatoes
- ¼ cup diced fresh red onions
- ¼ cup sliced banana peppers
- ¼ cup dill pickle relish
- 2 tablespoons deli-style oil and vinegar dressing
- 1 teaspoon green pepper sauce
- 8 jumbo hot dogs
- 8 (12-inch) wooden skewers
Seattle-Style Pigtail Hot Dogs
- Preheat grill (or grill pan) on medium. Slice hot dog buns open from top, leaving 1/4-inch intact; set aside. Cut onion into 1/2-inch-thick rounds and place in bowl with vinaigrette; marinate onions 5 minutes.
- Spear each hot dog lengthwise through center with 1 skewer. Begin at top of skewer, hold knife at a slight angle, and cut through hot dog down to skewer as you roll hot dog away from you. Repeat between cuts for a tighter spiral, if desired. Grill hot dogs and onions 4–6 minutes, turning occasionally, until hot dogs are 165°F and onions are tender. Chop onions into bite-size pieces.
- Spread 1 tablespoon cream cheese on inside of each hot dog bun. Place hot dogs in buns; top each evenly with onions, jalapeños, and mustard. Serve.
Pigtail Hot Dogs with Chicago-Style Salsa
- Preheat grill (or grill pan) on medium. Slice hot dog buns open from top (instead of side), leaving 1/4-inch intact; set aside. Cut cucumber into quarters and chop; tear celery leaves coarsely. Combine cucumbers, celery leaves, tomatoes, red onions, banana peppers, pickle relish, dressing, and pepper sauce until well blended; set salsa aside.
- Spear each hot dog lengthwise through center with 1 skewer. Begin at top of skewer, hold knife at a slight angle, and cut through hot dog down to skewer as you roll hot dog away from you. Repeat between cuts for a tighter spiral, if desired. Grill hot dogs 4–6 minutes, turning occasionally, or until hot.
- Place hot dogs in buns; top with cucumber salsa. Serve.
Apron's advice
Complete your meal with fresh salad blend, French fries, and apple pie for dessert.
Pigtail hot dogs are trendy and fun. The cuts in the hot dogs allow room for more toppings.
Nutritional information
Seattle-Style Pigtail Hot Dogs
Amount per ⅛ recipe serving: Calories 390, Total Fat 24g, Sat Fat 9g, Trans Fat 1g, Chol 50mg, Sodium 1080mg, Carb 31g, Fiber 1g, Total Sugars 8g (Incl. 2g Added Sugars), Protein 11g, Vit D 0%, Calc 2%, Iron 10%, Potas 6%
Pigtail Hot Dogs with Chicago-Style Salsa
Amount per ⅛ recipe serving: Calories 350, Total Fat 21g, Sat Fat 7g, Trans Fat 1g, Chol 40mg, Sodium 880mg, Carb 28g, Fiber 0g, Total Sugars 6g (Incl. 2g Added Sugars), Protein 11g, Vit D 0%, Calc 0%, Iron 10%, Potas 6%