Ingredients
- 1 cup sliced peperoncini with 1 cup brine
- 1 cup (packed) thinly sliced red onion
- 1 teaspoon dried oregano
- 8 all-beef hot dogs
- 8 hot dog buns, split
- 16 slices provolone cheese
- Chopped black olive tapenade
- Sliced roasted red peppers from jar
Directions
- Sliced roasted red peppers from jar Mix peperoncini, brine, red onion, and oregano in bowl. Let stand 30 minutes; drain.
- Prepare barbecue (medium-high heat). Place hot dogs on grill. Place buns, flat side up, on grill; cover with 2 cheese slices. Grill until cheese melts and hot dogs are heated through, covering barbecue to allow cheese to melt, 5 minutes for hot dogs and 3 minutes for buns. Transfer buns and hot dogs to plates. Top with pickled onions, tapenade, and peppers.
