Muffuletta Dog

A NOLA-inspired hot dog.

A classic hot dog is one thing, but a muffuletta hot dog is just over-the-top indulgence. This recipe is pretty simple, you got your hot dog and bun, but the real fun starts with the olive salad – a blend of green and black olives, fresh basil, garlic, vinegar, and oil, along with roasted red peppers and hot giardiniera.

The hot dog is then toasted on a poppy seed bun with shredded mozzarella for the ultimate hot dog meets muffuletta experience.

And if the hot dog doesn’t satisfy your cravings – here are some other muffuletta inspired recipes to try:

Time You Need:

  • ~5 minutes prep
  • ~7 minutes for boiling hot dogs
  • 10-12 minutes baking
  • Yields: ~6 hot dogs

What You Need:

  • 6 hot dogs
  • Poppy Seed hot dog buns
  • ~2 cups shredded mozzarella cheese
  • For the olive salad:
  • ½ cup black olives
  • 1 cup green olives
  • 1/2 cup chopped roasted red peppers
  • 1/2 cup pickled spicy giardiniera
  • 3 cloves garlic
  • 5 leaves of fresh basil
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • Salt and pepper to taste
  • 2 tbsp dried Italian seasoning
  • ½ tsp lemon juice

What You Do:

  • Boil hot dogs according to package instructions.
  • While cooking hot dogs, add all the ingredients for the olive salad to a blender or food processor. Process until ingredients are well-mixed but still chunky. It’s ok to have some larger chunks or even whole pieces of olive. The consistency should be like a really chunky vomit.
  • Remove to a bowl and set to the side.
  • Preheat the oven to 350 and line a baking sheet with foil.
  • Drain hot dogs and pat dry. Then place hot dogs in the buns. Top with 2-3 hearty spoonfuls of the olive salad.
  • Then top with a sprinkling of mozzarella cheese. Place hot dogs on the baking sheet and bake in the oven for about 10-12 minutes, or until cheese is fully melted.
  • Remove and let cool.
  • Enjoy!

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