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Manchego Cheese and Garlic Dogs

4.0

(7)

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Image may contain Food Hot Dog and Pizza
Photo by Kenji Toma

A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs.

Ingredients

Makes 6

Relish:

2 large heads of garlic, top 1/2 inch cut off
5 teaspoons extra-virgin olive oil, divided
1/2 cup diced drained roasted red peppers from jar
1 tablespoon chopped fresh parsley
Coarse kosher salt

Hot dogs:

6烤热狗面包或2 1/2-inch-wide ciabatta or pain rustique, cut to length of hot dogs and split lengthwise
6 grilled all-beef hot dogs
2 ounces Manchego cheese,* grated
Sherry wine vinegar or balsamic vinegar

  1. For relish:

    Step 1

    Preheat oven to 400°F. 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.

    Step 2

    Squeeze garlic cloves into small bowl. Mash enough roasted garlic to measure 1/4 cup (reserve remaining garlic for another use). Transfer 1/4 cup mashed garlic to bowl. Mix in 3 teaspoons oil, red peppers, and parsley. Season with coarse salt and pepper.

  2. For hot dogs:

    Step 3

    Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic relish, and drizzle of vinegar.

  3. Step 4

    • A Spanish cheese made from sheep's milk; available at some supermarkets and at specialty foods stores.
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Reviews (7)

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  • Loved thi!! Made a couple of changes- for instance, could not find, nor did I want to spend the kids' inheritance, on the Manchego cheese, so I just used asiago. Parmesan would probably work as well. I also used my mini Cuisinart to process the garlic to a paste, and part of the roasted pepper, then proceeded as the recipe instructed for the rest. I am not a hot dog eater, but this stuff sure made them agreeable. I will use this for other purposes in the future- tonight eyeing up the leftovers for a spread on some Italian bread.

    • Rockie

    • Bucks County PA

    • 8/22/2010

  • This good topping seems more appropriate for bruschetta than hot dogs.

    • Anonymous

    • Chestnut Hill, Pa

    • 8/5/2009

  • This recipe was awesome. If you have leftovers, make sure to let the relish come back to room temp. I think it's better that way. Oh, in response to a previous review, I agree that it wasn't "tangy" enough at first, but I just added a bit more sherry vinegar and it was perfect. I'll definitely be making this again, and I have big plans for this relish : )

    • cmdoig311

    • Statesville, NC

    • 7/22/2009

  • The relish was a big hit at a recent cookout. I've found that the relish itself can be used in a variety of different meals. Will need to grow own garlic next season though, as it requires a good amount.

    • mjande

    • 7/17/2009

  • Was good, but I'm used to having some form of mustard on my dogs. So it lacked that tangy kick.

    • jjohnson816

    • Tampa, FL

    • 7/6/2009

  • LOL

    • Anonymous

    • 6/23/2009

  • Yes, let's put $14/pound imported Spanish cheese on hot dogs! Actually, this was pretty good.

    • carld

    • Centreville, VA

    • 6/14/2009

Tags Sandwich Beef Meat Sausage Garlic Root Vegetable Vegetable Bell Pepper Manchego Cheese Dairy Main Dinner Nut Free Easy Grilling Oven Bake Bon Appétit

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