Friday, October 8, 2010

Hang On Sloopy Grilled Dogs

4 all beef hot dogs
4 hot dog buns
16 dill pickle slices
1 small white onion, sliced into rings
yellow mustard
4 tomato slices, cut in half
yellow mustard
1 cup cheddar and Mozzarella cheese, shredded

1.    Slice hot dogs length wise.

2.    On heated outside or inside grill , grill hotdogs until heated and each side has grill marks.

3.    Place hot dog rolls on grill until toasted.

4.    Start by layering the dill pickles, onions, tomatoes and top with grilled hot dogs.

5.    Squirt mustard on top and sprinkle shredded cheese to finish.

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