4th of July BLT Hot Dogs with Caraway Remoulade Slaw

Thursday, June 18, 2015

Nothing says 4th of July like a good cookout. But we know a basic hot dog won't do the trick for you, so we are sharing our favorite hot dog recipe from Chef Nick Melvin. Trust us, you'll never go back to a plain ol' dog again!

Ingredients:

• 2 slices Pine Street Market bacon
• 1/4 cup mayonnaise
• 1/2 Tbsp shallot
• 1 Tbsp capers
• 1 tsp caraway seeds
• 2 TGM hot dog buns
• 2 hot dogs
• 1/4 cup Doux South angry cukes, roughly chopped
• 1 cup cabbage, shredded
• 2 Tbsp chives, chopped

 Directions:

1. Preheat oven to 350ºF
2. Heat an ovenproof sauté pan over medium heat
3. Add bacon to pan and cook 3–5 min per side, until crisp, then remove to paper towel
4. In the same pan used for bacon, cook hot dogs 2–3 min per side then transfer to oven for 5–8 min, until cooked through (Or cook your dogs on the grill!)
5. In a medium bowl, whisk mayo with caraway seeds, shallots & capers
6. Add cabbage, crumbled bacon, angry cukes, salt & pepper and toss to combine
7. Warm your buns in the oven or on the grill
8. Serve hot dogs on toasted buns topped with slaw, and enjoy!