Hot Dogs with Grilled Italian Peppers

To take these dinner-sized sandwiches "over the top", place thin slices of Provolone cheese on hot dogs in toasted bun before piling on the peppers.

Serves: 4
Cook Time: 30 Minutes

Ingredients

• 1-1 1/2 pounds Smithfield Jumbo Hot Dogs or Jumbo Beef Hot Dogs, 4 Pieces
• 3 bell peppers, green, red or yellow, seeded and halved
• 1 sweet onion, thickly sliced
• 1/4 cup balsamic vinaigrette
• 4 submarine or hoagie rolls, split

Steps

In shallow bowl toss together peppers, onion and vinaigrette. Prepare medium hot fire in grill. With tongs or slotted spoon remove pepper and onion from vinaigrette, reserving vinaigrette, and place directly over fire on grill or in grill basket directly over fire. Grill until vegetables are tender, about 10-15 minutes, turning occasionally (or shaking grill basket gently). Remove from grill, place onions slices back in vinaigrette marinade, toss to coat. Slice grilled peppers into 1/2-inch strips; add to peppers; season with salt and pepper to taste. Grill hot dogs directly over fire, turning to cook evenly, for about 10-12 minutes; and lightly toast sandwich rolls. Place hot dogs in rolls and generously top with peppers and onions.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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