Muffuletta Hot Dogs
- 1 cup sliced peperoncini with 1 cup brine
- 1 cup (packed) thinly sliced red onion
- 1 teaspoon dried oregano
- 8 all-beef hot dogs
- 8 hot dog buns, split
- 16 slices provolone cheese
- Chopped black olive tapenade
- Sliced roasted red peppers from jar
- Sliced roasted red peppers from jar Mix peperoncini, brine, red onion, and oregano in bowl. Let stand 30 minutes; drain.
- Prepare barbecue (medium-high heat). Place hot dogs on grill. Place buns, flat side up, on grill; cover with 2 cheese slices. Grill until cheese melts and hot dogs are heated through, covering barbecue to allow cheese to melt, 5 minutes for hot dogs and 3 minutes for buns. Transfer buns and hot dogs to plates. Top with pickled onions, tapenade, and peppers.
peperoncini, red onion, oregano, buns, provolone cheese, black olive tapenade, red peppers
Taken from www.epicurious.com/recipes/food/views/muffuletta-hot-dogs-359269 (may not work)