Shopping list
4 sausages
4 pre-baked mini baguette, frozen
1 free-range organic egg
1 teaspoon of water
100g Cheddar cheese, grated
250g fresh pineapple, in pieces
250g mini Roma tomatoes
1 green bell pepper, cut into strips
1 red onion, coarsely chopped
1 garlic clove
Next weekend it's (Grand) Father's Day again and today we're testing our second recipe, for this festive occasion! Yesterday we made Chicago Dogs already, today Hot Dog Sliders, also from the USA. With some minor adjustments of course because someone always rather prefers ... This Hot Dog seems great to us and is not unhealthy either!
How to make a Hot Dog Slider with pineapple salsa and tomato relish
Beat the egg with water, brush it onto the rolls and sprinkle with Cheddar.
Bake the rolls for 8 minutes at 190°C and let them cool slightly on the tray.
Cut the rolls lengthwise and fold them slightly open.
While the rolls are baking you prepare the veg
Cut the peppers and onion coarsly.
Cut the tomatoes in half.
Bake brown stripes on the griddle.
Add and fry the garlic in the last 2 minutes.
How to make tomato relish
Finely chop tomatoes, parsley and onion, press the garlic.
Stir the oil with vinegar and season with salt and pepper.
Fold the veg into the dressing and mix until well combined.
Keep the tomato relish in the fridge until serving.
Serve the Hot Dog Sliders with pineapple salsa and the tomato relish on the side
Wishing you all a Happy Father's Day!