Juicy Bruschetta Hot Dogs Recipe Is A Tasty Summer (Or Any Time!) Lunch
Our tangy topping makes 'em extra-irresistible
Hot dogs are a must-have during grilling season. The outside gets nicely charred and adds delicious smoky flavor. And during the cooler months, you can still achieve that same snappy skin using a grill pan. But let’s face it, we all can get a bit bored with the same old toppings. That’s why I’m a big fan of this Bruschetta Hot Dogs recipe. It’s an Italian spin on everyone’s favorite lunchtime treat.
Our topping combines a lively mix of veggies, basil and fresh mozzarella that gives these dogs a big flavor boost. The topping can be made with just the dressing and vegetables several hours ahead. The longer it marinates the better it tastes. Simply cover and chill the mixture, then stir in the mozzarella and basil when ready to serve. So, whether you’re firing up the grill or a grill pan, give ’em a try then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 Tbs. olive oil
- 2 tsp. white balsamic vinegar
- ½ clove garlic, minced
- ⅛ tsp. salt
- ⅛ tsp. pepper
- 1 yellow, red or green pepper, diced (about 1 cup)
- 1 cup grape tomatoes, halved
- ¼ cup thinly sliced red onion
- 8 hot dogs
- ⅓ cup torn fresh mozzarella
- ¼ chopped fresh basil
- 8 hot dog buns, split
Instructions
PrintPrepare grill or grill pan for medium-high direct-heat cooking. Meanwhile, in bowl, whisk together oil, vinegar, garlic, salt and pepper. Add diced pepper, tomatoes and onion; toss until combined. Reserve.
Grill hot dogs, turning occasionally, until browned and cooked through, 6–8 min. Gently stir mozzarella and basil into reserved pepper mixture. Place hot dogs in buns; dividing evenly, top with pepper mixture.
Nutrition
- Calories: 360
- Fat: 21 gram
- Saturated Fat: 8 gram
- Protein: 12 gram
- Carbohydrate: 30 gram
- Fiber: 1 gram
- Cholesterol: 36 mg
- Sugar: 5 gram
- Sodium: 825 mg
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