- 6 wieners
- 6 'hot dog' buns
- 6 tablespoons [90 mL] sweet green relish
- 2 tablespoons [30 mL] mustard
- 2 cups [500 mL] torn into small bites lettuce leaves
- 1 cup [250 mL] chopped cherry-tomatoes
- 16 garlic dill pickles, drained and chopped
- 2 tablespoons [30 mL] garlic dill pickles liquid
- 2 tablespoons [30 mL] olive oil
- Salt and pepper, to taste
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- Preheat barbecue.
- Grill wieners onto hot barbecue rack; transfer into 'hot dog' buns.
- Garnish each with 1 tablespoon [15 mL] sweet green relish and 1 teaspoon [5 mL] mustard.
- Into a medium bowl, mix together small lettuce bites, chopped cherry-tomatoes and garlic pickles, garlic pickles liquid and olive oil.
- Salt, pepper then evenly spoon mixture into 'hot dogs'.
- Serve immediately.
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