Hot Dogswith Pico de Gallo
A backyard classic gets a fresh upgrade, grilled hot dogs stuffed with bright, homemade pico de gallo.
Hot dog night doesn't have to mean the same toppings every time. Butterflying the dogs before they hit the grill gives you more surface area for char and more room to pile on a fresh, zesty pico de gallo — turning a backyard staple into something you'll actually want to make again. With hot dogs on sale this week, it's an easy one to add to the rotation.
Ingredients
Directions
Heat the grill.Prepare an outdoor charcoal or gas grill to medium heat — you should be able to hold your hand 5 inches above the coals for 7 to 9 seconds before it's too hot. A stovetop grill pan over medium heat works too.
Make the pico de gallo.Combine the tomatoes, onion, jalapeños, cilantro, and lime juice in a medium bowl. Season with salt and mix well, then taste and add more lime juice and salt as desired.
Grill the hot dogs.Butterfly the hot dogs by slicing them in half lengthwise without cutting all the way through, then open them so they sit flat. Grill cut-side down until grill marks appear, 3 to 5 minutes, then flip and cook skin-side down until the skin deepens in color, 2 to 4 minutes.
Toast the buns.Meanwhile, open the buns and spread mayonnaise on the cut sides, if using. Grill cut-side down until toasted, 1 to 2 minutes, then flip and grill about 1 more minute until lightly toasted.
Assemble and serve.Place the grilled hot dogs cut-side up in the toasted buns, then pile the pico de gallo into the butterflied opening. Serve immediately, with any remaining pico de gallo on the side.
✦ Cook's Note
Butterflying the hot dogs does double duty: it creates more surface area to pick up char on the grill, and gives you a built-in pocket to hold all that fresh pico de gallo in place instead of it sliding off the top.