Place grilled hot dogs in toasted hoagies. Top with sweet pickle relish, chopped onion, tomato wedges, a dill pickle spear, pickled peppers and dash of celery salt. Drizzle with mustard and sprinkle with poppy seeds.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
You don't need to go to the ball game to enjoy this tasty grilled dog.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 hot dogs, grilled | ||
| 4 Hy-Vee Baking Stone poppy seed hoagie, toasted | ||
| 3 tbsp. Hy-Vee sweet pickle relish, divided | ||
| 3 Hy-Vee Short Cuts chopped red onion, divided | ||
| ½ c. tomato wedges, divided | ||
| 4 Hy-Vee dill pickle spear, divided | ||
| 3 tbsp. Pickled peppers, divided | ||
| 4 dash(es) celery salt, divided | ||
| 4 tsp. Hy-Vee yellow mustard, divided | ||
| Poppy seeds, for sprinkling |
Things To Grab
Directions
Nutrition facts
Servings
340 Calories per serving
1 hot dog
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 35mg
- Sodium: 1290mg
- Total Carbohydrates: 33g
- Protein: 12g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 10%
0%
Iron 15%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Summer 2014