Open Face Hot Dog Slaw Salad Supper

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About the Recipe:  There’s a new style for those Chicago Hot Dogs.  Serve them as a grilled summer supper salad.  The slaw is lightly tossed with dill pickle dressing, dotted with relish, tomato pieces, and poppyseed and topped with juicy grilled seared franks.  Toasted poppyseed bread sticks add the perfect crunch.  So much fun!

Toast Bun Sticks: Cut each hot dog bun in half lengthwise, making 4 halves.  Lightly brush with reserved salad dressing.  Toast cut side of buns on edge of hot grill until golden; remove from grill.  Before serving, cut each bun half lengthwise into 8 toasted bread sticks.

To Serve:  Spoon slaw on serving platter; arrange grilled hot dog strips over slaw.  Add toasted bun sticks on serving plate sides; garnish with grape tomatoes and sport peppers as desired.  Serves:  4

pdf for Copy of Recipe – Open Face Hot Dog Slaw Salad Supper

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