California Hot Dogs
Cook Time: 15 min.
Serves: 6
- For Arugula Salad Topping: *
- 1/2 cup Baby Arugula Leaves
- 1/4 cup Carrots, shredded
- 1/4 cup Cucumber, seeded and diced
- 2 tablespoons rice wine vinegar
- Salt & Pepper For seasoning
- For Basil Sour Cream: *
- 1/2 cup sour cream
- 2 tablespoons Fresh basil leaves
- 1/4 cup Extra virgin olive oil
- 1 Avocado, peeled and sliced
- 6 Turkey or beef hot dogs
- 1 package KING'S HAWAIIAN Hot Dog Buns
Preparation
- 1 In a small food processor, pulse basil leaves and olive oil until smooth. Scrape into separate bowl and combine with sour cream. Set aside and chill to let fla-vor develop.
- 2 Light one side of the grill to come to medium-high heat.
- 3 Prepare arugula topping by tossing arugula, carrots, cucumber, and rice wine vinegar in a mixing bowl. Season with salt and pepper to taste.
- 4 When grill is hot, place hot dogs on a 45-degree diagonal to make nice grill marks. Place KING’S HAWAIIAN Hot Dog Buns on cool side of the grill to begin toasting.
- 5 Check back on hot dogs and buns every couple minute to ensure they don’t burn. After hot dogs begin to wrinkle on each end, flip hot dogs and let cook for another 2-3 minutes.
- 6 Remove lightly toasted KING’s HAWAIIAN Hot Dog Buns and hot dogs from grill. Assemble hot dogs and top with sliced avocado, arugula salad topping, and basil sour cream. Then enjoy!