Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spicy Italian Hero Hot Dogs
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- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 389
- Total Fat
- 29 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 28 mg
- Sodium
- 676 mg
These jumbo dogs combine the classic flavors of a summer cookout and an Italian hero sandwich. Calabrian chilies and mayonnaise are spread on grilled hero rolls, then filled with grilled hot dogs and topped with a tangy salad of shredded lettuce, pickled banana peppers, oil, vinegar and oregano.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 389
- Total Fat
- 29 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 28 mg
- Sodium
- 676 mg
Ingredients
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Directions
- Cover the shallot with ice water in a small bowl; let soak at least 10 minutes. Drain and blot dry. Meanwhile, make the dressing: Whisk the vinegar, olive oil, oregano and a pinch each of salt and pepper in a small bowl. Mix the mayonnaise with 1 tablespoon Calabrian chiles in a separate small bowl. Combine the banana peppers and brine and the remaining 1 teaspoon Calabrian chiles in another small bowl to make a relish.
- Preheat a grill to high. Grill the hot dogs, turning as needed, until charred in spots and heated through, 3 to 4 minutes. During the last minute of cooking, toast the rolls on the grill.
- To assemble, spread the Calabrian chile mayonnaise on the cut sides of the rolls. Put a hot dog in each roll. Toss the shredded lettuce, shallot and dressing in a bowl, then divide among the hot dogs. Top with the banana pepper relish.
