• 2 Ratings

This creative hot dog recipe is dressed up with tangy pickled peaches, peppery arugula, and crispy bacon.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins
5 mins


Ingredient Checklist


Instructions Checklist
  • For pickled peaches, in a small bowl whisk together vinegar, honey, fennel seeds, and salt. Place peaches in a large resealable plastic bag set in a shallow dish; pour marinade over peaches. Seal bag; rotate to coat. Let stand at least 20 minutes.

Instructions Checklist
  • Meanwhile, preheat grill to medium. For Arugula Mayo, in a small bowl combine chopped arugula and basil and the mayonnaise; set aside.

Instructions Checklist
  • Grill hot dogs on the rack of covered charcoal or gas grill, directly over medium heat, for 5 to 7 minutes, turning occasionally. On each bun, spread with 1 Tbsp. Arugula Mayo. Layer bacon and hot dog. With slotted spoon, scoop some peaches on dogs. Top with arugula, if desired. Serve with remaining peaches. Cover and refrigerate Arugula Mayo up to 3 days. Refrigerate peaches up to 1 day. Makes 8 servings.

Nutrition Facts

573 calories; total fat 34g; saturated fat 10g; polyunsaturated fat 7g; monounsaturated fat 4g; cholesterol 48mg; sodium 1178mg; potassium 175mg; carbohydrates 50g; fiber 2g; sugar 11g; protein 19g; trans fatty acid 1g; vitamin a 292IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 52mcg; vitamin b12 0mcg; calcium 162mg; iron 2mg.


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0