Ingredients
- 1 pkg(s) Nathan's Skinless Beef Franks1 pkg(s)
- 20 oz. Jar dill pickle sandwich slices20 oz.
- 1/2 cup(s) Dijon mustard1/2 cup(s)
- 2 Tsp. Bourbon2 Tsp.
- 3 Tbsp. Honey, divided3 Tbsp.
- 1 Tbsp. Olive oil1 Tbsp.
- 1 Shallot, finely chopped1
- 1/2 cup(s) Apple cider vinegar1/2 cup(s)
- 1 Tbsp. Yellow mustard seeds1 Tbsp.
- Kosher salt
- Hot dog buns
Instructions
Cook your hot dogs your favorite way. We suggest pan-fried with butter!
Whisk together mustard, bourbon and 1 tablespoon honey until smooth. Set aside until ready to serve.
Preheat grill or grill pan over medium-high heat and coat grates with oil. Grill pickle slices until slightly charred, about 5 minutes, then turn and grill for 3 minutes more. Remove from grill and let cool.
Heat oil in medium saucepan over medium heat. Add shallot and cool 5 minutes, until tender. Stir in vinegar, mustard seeds and remaining honey and bring to simmer. Cook 5 minutes, remove from heat and stir in grilled pickles. Season with salt and let cool.
Serve hot dogs in buns topped with bourbon mustard and grilled pickle relish.
Whatever You Get, Get Nathan's
