How to make hot dogs a little more nutritious? Use seeded rolls and load them up with fruit and veggies! These Hawaiian hot dogs are tasty and easy (albeit a little messy!).
Preheat oven to 180ºC (360ºF) fan bake and line an oven tray with baking paper.
Finely dice capsicum. Remove skin from mango and cut flesh into small pieces. Drain pineapple and combine with capsicum and mango in a bowl.
MAKE HOT DOGS
Thinly slice avocado. Heat oil in a large frying pan on medium. Add frankfurters and cook, turning occasionally, until piping hot (about 5 minutes).
While frankfurters are cooking, place rolls on prepared tray and bake for 2-3 minutes, until warmed through and lightly toasted.
Cut rolls down the centre, making sure not to cut all the way through. Spread each roll with a tablespoon of mayonnaise, then add spinach, avocado slices, cheese and a frankfurter. Spoon salsa over the top. Roughly chop coriander, if using, and sprinkle on top of the hot dogs.
Serve hot dogs with extra salsa on the side, if you have some left over.
WINE MATCH: A crisp Sauvignon Blanc.
GLUTEN-FREE OPTION: Make sure frankfurters are gluten-free. Gluten-free wraps would be the best alternative to long rolls (and probably a lot easier to eat!). Use gluten-free mayonnaise.
INGREDIENT SWAPS / NOTES: Chicken frankfurters or kransky sausages would work too. If you don’t like the thought of using frankfurters, pan fry 500g / 1lb 2oz chicken tenderloins instead. Feel free to adjust the quantity of frankfurters and rolls depending on hunger levels!
STORING AND REHEATING: For maximum freshness, I like to keep all the components separate and assemble just before serving. If nothing else, keep from adding the salsa until the last minute. The frankfurters and rolls can be reheated in the microwave (20-30 seconds for the rolls, 50-60 seconds for the frankfurters).