August 21, 2013 in Food

Ten ways to dress up an American classic

Alison Ladman Associated Press
 
Associated Press photo

From left, the Italian, sweet peach and Hawaiian hot dogs are great variations on an old classic.
(Full-size photo)

Remember when all it took to dress a dog was a squiggle of neon yellow mustard and a splash of ketchup? We’ve come a long way.

These days, dogs are dressed to the nines. Never mind all the geographic differences (it seems like every major city now has to claim its own distinct way of doing up a hot dog). Chefs and food trucks are getting in on pushing limits, too, topping hot dogs with everything from kimchi to mango chutney.

It’s an exciting time to eat a hot dog. To help you create your own delicious masterpiece, we came up with some creative ways to adorn your dog.

REUBEN DOG: Sauerkraut, Thousand Island dressing, Swiss cheese, caraway seeds.

HAWAIIAN: Thin slices of fresh pineapple, jalapeno peppers, bacon.

FRENCH PICNIC: Whole-grain mustard, chopped cornichons, aioli (garlic mayonnaise), served on baguette.

THE ITALIAN: Wrap the hotdog in salami before grilling. Top with garlic pickled peppers and sharp provolone.

SWEET PEACH: Chopped fresh or frozen peaches, shaved red onion, barbecue sauce, fresh cilantro.

CAPRESE: Sliced tomatoes, miniature fresh mozzarella balls, torn fresh basil, drizzle of balsamic glaze.

GREEN GARDEN: Scallion mayonnaise, thinly sliced cucumber, fresh tarragon, arugula.

MIDWESTERN: Pepper jack cheese, fresh corn kernels, pickled jalapenos, diced red bell pepper.

BETTY: Grape jelly mixed with brown mustard, topped with crushed kettle-cooked potato chips.

LUMBERJACK: Baked beans, bacon, caramelized onions.

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