Hot Dog avec une touche française, provençal et vert


  • 8 hot dog bread
  • 8 sausages I used the French chipolatas
  • 4 tablespoons basil pesto
  • 2 tablespoons Greek yogurt may replace by mayonnaise or cream cheese
Provençal hot dog

  • 1 red pepper
  • 1 red onion
  • 1 tablespoon olive oil
  • herbes de Provence or thyme or rosemary
  • 2 tablespoons dried fried onion

Green hot dog

  • ¼ cucumber
  • 6 pickles
  • 6 radishes
  • Parmesan

Pesto sauce

In a bowl, pour pesto and add Greek yogurt (or mayonnaise). Combine to obtain a pesto flavored light sauce. Taste and add more pesto or yogurt according to your taste.

Provençal hot dog

Cut bell pepper into strips and slice red onion. Heat olive oil in a pan and fry the vegetables, pepper on one side and onion on the other for about 15 min. Season with salt, pepper and herbes de Provence.

Green hot dog

Cut thin slices of radish and pickle. Cut thin strips of cucumber lengthwise (it’s easy to do with a peeler). With a peeler again roughly grate parmesan to get strips as well.

Then cook sausages and lightly toast bread

Fry chipolata sausages in a non-stick frying pan without any fat, on one side then flip and leave them until they are cooked (about 15 minutes over medium heat).

Meanwhile, open hot-dog breads and toast them a little bit (either in the toaster or by baking them in the oven for a few minutes).

Garnish hot dogs

Coat the inside of the hot dogs with pesto sauce, arrange one sausage per loaf and add to your taste the toppings

Provençal hot dog

Place sausage, fried bell pepper and onion in the bread, sprinkle with dried fried onion.

Green hot dog

Place sausage, strips of cucumber, add slices of pickle and radish, sprinkle with Parmesan.


 

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