Preparation time: 15 minutes
Total time: 1 hour (not all active time)
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2 large heads garlic, top 1/2 inch cut off
5 teaspoons extra-virgin olive oil, divided
1/2 cup roasted red peppers from jar, drained and diced
1 tablespoon chopped fresh parsley
Coarse kosher salt
Pepper to taste
6 grilled hot dog buns or 2 1/2-inch-wide pieces ciabatta cut to hot dog length and split lengthwise
6 grilled all-beef hot dogs
2 ounces Manchego or hot pepper cheese
Sherry wine vinegar or balsamic vinegar
To prepare the relish: Preheat oven to 400 degrees. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.
Squeeze garlic cloves into small bowl. Mash enough to measure 1/4 cup (reserve remaining garlic for another use). Transfer to bowl. Mix in 3 teaspoons oil, red pepper and parsley. Season with coarse salt and pepper.
Arrange the buns on plates. Top with grilled hot dog, cheese, garlic relish and drizzle of vinegar.
From Bon Appetit, July 2009 issue. Tested by Susan M. Selasky for the Free Press Test Kitchen.
Analysis per 1 hot dog: 375 calories (52 percent from fat), 22 grams fat (8 grams sat. fat), 32 grams carbohydrates, 14 grams protein, 861 mg sodium, 37 mg cholesterol, 2 grams fiber.