Eight fresh ways to dress your hot dog this summer
By ALISON LADMAN The Associated Press August 21, 2013 6:22PM
This June 29, 2013 photo shows, from top left, the sweet peach, Italian and Hawaiian hot dogs in Concord, N.H. (AP Photo/Matthew Mead)
Updated: September 23, 2013 2:22PM
Remember when all it took to dress a dog was a squiggle of neon yellow mustard and a splash of ketchup? We’ve come a long way.
These days, dogs are dressed to the nines. Never mind all the geographic differences (it seems like every major city now has to claim its own distinct way of doing up a hot dog). Chefs and food trucks are getting in on pushing limits, too, topping hot dogs with everything from kimchee to mango chutney.
It’s an exciting time to eat a hot dog. To help you create your own delicious masterpiece, we came up with some creative ways to adorn your dog.
REUBEN DOG: Sauerkraut, Thousand Island dressing, Swiss cheese, caraway seeds
HAWAIIAN: Thin slices of fresh pineapple, jalapeno peppers, bacon
FRENCH PICNIC: Whole-grain mustard, chopped cornichons, aioli (garlic mayonnaise), served on baguette
THE ITALIAN: Wrap the hot dog in salami before grilling. Top with garlic pickled peppers and sharp provolone.
SWEET PEACH: Chopped fresh or frozen peaches, shaved red onion, barbecue sauce, fresh cilantro
CAPRESE: Sliced tomatoes, miniature fresh mozzarella balls, torn fresh basil, drizzle of balsamic glaze
GREEN GARDEN: Scallion mayonnaise, thinly sliced cucumber, fresh tarragon, arugula
MIDWESTERN: Pepper jack cheese, fresh corn kernels, pickled jalapenos, diced red bell pepper