How to Make It
Heat a small skillet over medium heat. Add oil and mustard seeds; cook 1 minute or until seeds begin to pop, stirring constantly. Add ginger, turmeric, and nutmeg; sauté 1 minute. Add vinegar and sugar; cook 2 minutes. Stir in cucumber, bell pepper, and dill; remove from heat.
Preheat grill to medium-high heat.
Place hot dogs on grill rack coated with cooking spray; grill 6 minutes, turning occasionally.
Place 1 hot dog on each bun. Place 2 tomato pieces, 1 pickle piece, and 1/2 sport pepper on each. Top each with about 2 tablespoons cucumber relish, 1 1/2 teaspoons onion, and 1/2 teaspoon mustard.
Banh Mi Hot Dog: Shave 2 large carrots into ribbons with a vegetable peeler. Combine carrots, 1/2 cup sliced red onion, 1 cup cider vinegar, 1 cup water, and 2 teaspoons sugar in a medium bowl; let stand 15 minutes. Drain and discard pickling brine. Grill 8 Boar’s Head Lite Beef Frankfurters with Natural Casing according to instructions in step Spread each of 8 white whole-wheat hot dog buns with 1 1/2 teaspoons mayonnaise. Place 1 hot dog on each bun; top evenly with carrot ribbons and onion. Top with 3 fresh jalapeño slices and 1 teaspoon cilantro leaves. Serves 8 (serving size: 1 hot dog) CALORIES 323; FAT 1g (sat 1g, mono 9g, poly 7g); PROTEIN 14g; CARB 38g; FIBER 2g; CHOL 28mg; IRON 3mg; SODIUM 781mg; CALC 5mg
Mexican Hot Dog: Combine 2 cups sliced red cabbage, 1/4 cup sliced green onions, 1 tablespoon olive oil, 1 tablespoon lime juice, 1/4 teaspoon kosher salt, and 1/2 teaspoon sugar. Grill 8 Boar’s Head Lite Beef Frankfurters with Natural Casing according to instructions in step Place 1/4 cup cabbage in each of 8 white whole-wheat hot dog buns; place 1 hot dog on each bun. Slice 1 peeled avocado; divide among hot dogs. Serves 8 (serving size: 1 hot dog) CALORIES 225; FAT 1g (sat 2g, mono 6g, poly 6g); PROTEIN 13g; CARB 22g; FIBER 6g; CHOL 25mg; IRON 4mg; SODIUM 527mg; CALC 261mg