| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 2 beefsteak tomatoes, sliced paper-thin
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1/2 teaspoon kosher salt
- Pinch chili flakes
- 1 clove garlic, smashed
- 1 sprig fresh thyme, leaves picked
- 1 Vidalia onion, peeled, sliced 1/8-inch thick
- Olive oil
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 6 all-natural beef hot dogs
- 6 potato hot dog buns
- 4 ounces gorgonzola cheese, cut into small cubes
- 1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water
- 1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water
- Olive oil, for drizzling
- Sea salt
Instructions
- Preheat the grill to medium-high heat.
- For the tomatoes: Lay the tomatoes out on a large flat dish. Whisk together the oil, vinegar, salt, chili flakes, garlic and thyme leaves. Pour over the tomatoes and let sit for 1 to 2 hours.
- For the grilled onions: Rub the onions with a little olive oil and sprinkle with salt and black pepper. Grill until charred on each side, 4 to 6 minutes. Remove from the grill and reserve. For the hot dogs: Grill the hotdogs until hot and crispy, 3 to 5 minutes. Toast the buns on the grill, 1 to 2 minutes.
- For assembly: Line the tomatoes on one side of the buns, and line the onions on the other side. Top each with a hotdog. Divide the cheese and frisee over the hot dogs, and finish with a little olive oil and sea salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 456 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 54 mg |
| Sodium | 1003 mg |
| Serving Size | 1 of 6 servings |
| Calories | 456 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 54 mg |
| Sodium | 1003 mg |
Reviews
These are fantastic! This is a go-to easy recipe both husband and I enjoy. We made them for a party and guests loved them too. I usually (nearly) caramelize the onions in a frying pan. We don’t use frisee, but top the hot dog with dijon mustard and/or mustard leaf from the garden.