Chef notes
Nothing says summer quite like a good hot dog. I’m a minimalist when it comes to serving up the grilled classic, but there’s something magical about this version. The combination of sharp cheese, salty beef and sweet yet tangy Italian relish creates the perfect balance of flavors enjoyed best on a warm day.
Special kitchen equipment: Grill or grill pan
Swap option: For a spicier relish, add the hot pepper seeds to the relish instead of discarding them.
Ingredients
- 1 medium carrot, 1/4-inch dice, about 1/2 cup
- 2 stalks celery, 1/4-inch dice, about 1/2 cup
- 1 small red bell pepper, 1/4-inch dice, about 1/2 cup
- 1 small yellow onion, 1/4-inch dice, about 1/2 cup
- 1/2 cup Spanish olives, seeds removed, roughly chopped
- 1 serrano pepper, seeds removed, minced
- 2 cloves garlic, minced
- 2/3 cup distilled white vinegar
- 2 tablespoons sugar
- 1½ teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon dried oregano
- 1/4 to 1/2 teaspoon red pepper flakes, optional
- 8 beef hot dogs
- 8 slices sharp provolone
- 8 split-top brioche hot dog rolls, toasted
Preparation
Make the relish:
1.Chop carrots, celery, bell pepper and onion into 1/4-inch dice. Mince the garlic cloves and serrano pepper. Place the carrots, celery, bell pepper, onion, olives, serrano and garlic into a quart-sized mason jar.
2.In a small saucepan, combine 2/3 cup cold water with the vinegar, sugar, salt, mustard seeds, dried oregano and, if using, the red pepper flakes.
3.Bring brine to a simmer over medium-high heat, stirring often to dissolve the salt and sugar.
4.Pour the hot liquid over the vegetables, submerging them completely in the jar, and let sit at room temperature for 2 hours.
5.Transfer to the refrigerator and let sit for at least 2 additional hours, but preferably overnight.
Make the hot dogs:
6.Preheat a grill (or grill pan) to medium-high heat.
7.Grill the hot dogs on all sides until lightly charred, about 5 minutes.
8.While still hot, roll each hot dog in a slice of thin provolone and place into the toasted buns.
9.Using a slotted spoon, remove some of the giardiniera relish from the brine and sprinkle over the tops of the hot dogs. Serve immediately.
