Today is National Hot Dog day! My son rarely requests them and when he did this morning I jumped on the chance to try this recipe. Even though we’ve got cooler temps than last week, it’s still super humid so I declined to turn on the oven.
Instead,
I softened the cream cheese and loaded it inside the buns, which I then
buttered and toasted on the griddle while the hot dogs were cooking.
For the dressing, I quartered up the radishes and mini cukes, diced the onion, and swapped thyme for the dill. Absolutely amazing. Huge thanks to Sommer for this excellent recipe, be sure to go check out her blog!
For the dressing, I quartered up the radishes and mini cukes, diced the onion, and swapped thyme for the dill. Absolutely amazing. Huge thanks to Sommer for this excellent recipe, be sure to go check out her blog!
Garden Hot Dogs
ingredients:
- 8 hot dogs or polish sausages
- 8 hot dog buns
- 8 oz. cream cheese -- softened
- 1 cup thinly sliced radishes
- 1 cup thinly sliced cucumbers
- 1/4 cup thinly sliced red onion
- 1 Tb. fresh chopped dill - used thyme
- 1 Tb. Apple Cider Vinegar
- 2 Tb. olive oil
- 1 Tb. honey
- Salt and Pepper
instructions:
- Heat a griddle over medium high heat. Combine vinegar, oil and honey and whisk together. Slice the radishes, cucumbers, and onion and add to dressing. Sprinkle with thyme, salt & pepper and toss to coat.
- Add hot dogs to the griddle. Spread cream cheese inside each roll. Butter the outside cut edge and place them on the griddle. Cook until golden brown.
- Place hot dog in roll, top with veggie mixture and enjoy!
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