Hot Diggity Dogs - serves 4 to 8

Print Recipe

8 all-beef hot dogs
4 tbsp Red Dog Rub
Slices of sharp cheddar and Swiss cheese
Cooking spray
8 Whole-wheat hot dog buns
Topping ingredients and instructions
Bahn Mi
2 large carrots
1/2 cup sliced red onion
1 cup cider vinegar
1 cup water
2 teaspoons sugar
4 tablespoons mayonnaise
24 fresh jalapeño slices
8 teaspoons cilantro leaves
Prepare and refrigerate.
Shave carrots into ribbons with a vegetable peeler. Combine carrots onion, vinegar, water, and sugar in a medium bowl; let stand 15 minutes. Before serving, drain and discard pickling brine.
Spread each hot dog bun with 1-1/2 teaspoons mayonnaise. Place 1 hot dog on each bun; top evenly with carrot ribbons and onion. Top each with 3 fresh jalapeño slices and 1 teaspoon cilantro leaves.
Chicago Style
Diced cucumber
Diced tomatoes
Chopped green onions
Thin sliced dill pickles
Fresh dill
1/2 teaspoon Dijon mustard
Prepare and refridgerate
Mix veggies in a bowl except dill pickles slices and add a splash of cider vinegar, 1/2 teaspoon mustard seeds, 1/2 teaspoon dijon mustard. Let sit for an hour or longer. Top grilled hot dog with the mixture then sliced dill pickles.
Sally's Favorite
2 cups sliced red cabbage
1/4 cup sliced green onions
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon kosher salt
1/2 teaspoon sugar
1 avocado peeled and diced
Prepare and refrigerate
Combine cabbage, green onions, olive oil, lime juice, salt, and sugar. Chill, drain, then place the mixture on the bottom of the bun. Top hot dog with slices of avocado

Preheat grill to medium-high heat.
Steve pours Red Dog Rub on a plate, sprays the hot dogs with cooking spray, then rolls the hot dogs in the rub.
Place hot dogs on grill rack coated with cooking spray; grill 8 to 10 minutes, turning occasionally.
Grill the buns and then place slices of the desired cheese on the bottom of the bun. Put grilled hot dogs on the cheese.
Serve with the toppings above.