Grilled Hotdog Bangers! Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Sandwiches

Grilled Hotdog Bangers!

From Dorothy McNett's recipes at I call these bangers because everybody loves the unique taste, and even though they are not necessarily red, white, and blue for the Fourth of July, add a little catsup and some dried blueberries with the mayo! Bang! Bang!

about 4 oz. prosciutto or other salami, as desired
5 - 6 hot dogs of choice (all beef ones are great, also some vegetarian ones work nicely too)
5 - 6 hot dog buns
about 1/2 pound fresh mozzarella cheese, or other white cheese as desired
1/2 cup freshly made pesto (see recipe for Pesto)
1/2 cup or so of marinated artichoke hearts
1/2 cup, perhaps a bit more, of mayonnaise
a little red catsup and some dried blueberries, if desired

First make the pesto (see recipe) and set it aside. Then thinly slice the prosciutto and fry it in a skillet until crispy. Remove to a paper towel lined plate and set aide. In a stove top grill pan or outside burner, grill the hot dogs. You can grill the buns if desired but is not necessary...either way it is delicious! Top each hot dog with slices of mozzarella and set aside so that the cheese starts to melt a bit. In a bowl combine the mayonnaise and half of the pesto and spread onto each bun and then put the cheese covered hot dogs in and top with the remaining pesto, the chopped artichoke hearts and the crispy prosciutto. Dollop on a bit of catsup and a few dried blueberries if desired, and serve!

Recipe created 2019-06-30.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.