Giada Dog at Pinks

Total Time:
30 min
10 min
20 min

6 servings

  • 6 all-beef hot dogs
  • 2 tablespoons extra-virgin olive oil
  • 8 cremini mushrooms, sliced into 1/4-inch slices
  • 1 small onion, halved and sliced thin from root to tip
  • 1 red pepper, thinly sliced
  • 1/4 teaspoon dried oregano
  • Kosher salt
  • 2/3 cup yellow cherry tomatoes, halved
  • 1 cup shredded mozzarella
  • 2 tablespoons unsalted butter, at room temperature
  • 6 potato hot dog buns
Watch how to make this recipe.
  • Heat a 10-inch saute pan over medium heat. Cook the hot dogs, browning them on all sides, until warmed through, about 5 minutes. Remove to a plate and keep warm while making the topping.

  • In the same pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are beginning to brown, about 5 minutes. Add the onions and red peppers, season with the oregano and 1/8 teaspoon salt and continue cooking, stirring occasionally, until the onions and peppers are softened and beginning to brown, about 8 minutes. Turn off the heat and add the tomatoes and 1/8 teaspoon salt. Stir with a rubber spatula just to combine and sprinkle the mozzarella on top to melt.

  • Preheat a grill pan or a broiler to medium-high. Butter the sides of each bun and grill or broil until golden, about 1 minute. Place each hot dog in a toasted bun. Divide the vegetable-cheese mixture evenly over the dogs.

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    This recipe is featured in:

    Grilling and Summer How-Tos