Description
Summer is here so it’s time for some fancy grilled dogs!
Ingredients
- 2 whole Fresh Chorizo Links (about 5 Ounces Each)
- 1 Tablespoon Olive Oil
- 1 whole Cubanelle Pepper Or Half A Green Bell Pepper, Stem And Seeds Removed, Thinly Sliced
- ½ whole Small Onion, Thinly Sliced
- 1 clove Garlic, Minced
- 2 Tablespoons Sliced Pickled Banana Peppers
- Salt To Taste
- 2 whole Hot Dog Buns
- 2 Tablespoons Mayonnaise, Plus Extra For Serving If Desired
- 2 ounces, weight Sliced Provolone Cheese
Preparation
Preheat a skillet to medium heat. Split the chorizo links in half lengthwise like a butterfly (making one large flat piece of sausage), and grill on both sides in the skillet until cooked through, about 7 minutes on each side.
Meanwhile, in a separate skillet, add the olive oil, the Cubanelle pepper and the onion. Heat over medium-high heat. Saute the veggies for 5 minutes until they begin to brown, then add the garlic, banana peppers, and a sprinkle of salt. Stir the veggies for 2 more minutes and turn the heat off.
Preheat the broiler to high. Split the hot dog buns and spread them with the mayo. Put them on a baking tray. Broil the buns for 90 seconds until lightly toasted. Layer the toasted buns with a piece of chorizo, some of the pepper mixture, and some of the cheese. Place them back under the broiler until the cheese melts and is bubbly. Squirt on extra fresh mayo if you’d like, then eat!
Note: Like spice? Pickled jalapenos are great in place of the banana peppers!
