Hot Dog Bar Ideas

Ingredients

• fresh pineapple, chopped small
• red onions, thinly sliced
• fresh cilantro
• barbecue sauce
• chopped green chile
• Queso Blanco Dip
• 6 hot dog buns
• 2 tablespoons melted butter, for the buns
• 1 tablespoon poppy seeds, for the buns
• roma tomatoes, sliced
• dill pickle spears
• sweet pickle relish
• white onion, very finely chopped
• pepperoncini, sliced
• yellow mustard
• baked beans (homemade or store-bought)
• coleslaw

Instructions

1. 1

   Warm the grill for 10-15 minutes before cooking.

2. 2

   Add the hot dogs to the grill and cook until fully done with even, light blistering.

3. 3

   Toast the buns on the grill cut side down, rotating to avoid burning, until they turn golden-brown.

4. 4

   Prepare the Hawaiian toppings by slicing the pineapple into bite-sized pieces, finely chopping the onion and cilantro, and setting out with barbecue sauce.

5. 5

   Prepare the green chile and cheese toppings by slowly warming the queso blanco in a saucepan over low heat and laying out the chopped green chile.

6. 6

   Prepare the Chicago-style toppings by slicing the onions and tomatoes, melting the butter in the microwave, brushing the buns with melted butter, sprinkling poppy seeds onto the sides, and laying out the tomatoes, relish, pickles, pepperoncinis, onion, and yellow mustard.

7. 7

   Prepare the BBQ Sundae toppings by warming the baked beans in a saucepan on the stove over medium heat and setting out the coleslaw and barbecue sauce.

8. 8

   Set all toppings and condiments out on the table or counter, leaving ample space for people to assemble their hot dogs.