Get a little Italian in your life with this twist – a prosciutto pesto hot dog with blistered fresh mozzarella, fresh pesto and crispy fried prosciutto!
Dish Count :: 1 Grill, 1 Oven Proof Frying Pan
Now don’t get me wrong, picking your favorite hot dog and toppings is a lot like picking your favorite kid. Well, I guess I wouldn’t totally know that, I do just have a dog. So, like picking your favorite binge worthy TV show? Favorite teased haired and acid washed jeans 80’s pop song?
Okay, this comparison fell off the wagon. But every year a favorite hot dog rises to the top of the pack and we saved the best for last with this prosciutto pesto hot dog. Actually, as it turns out, after I got done photographing this one – I didn’t even get one, because the wolves (Ben, my best friend and her husband) descended and devoured them all. So I picked up the crumbs left behind on the baking sheet and yeah – it was good. Actually having a hot dog I can only imagine would be that much better.
They all agreed – this was the winner of the week.
And how can it not be? It’s got blistered fresh mozzarella, crispy prosciutto, chopped marinated artichoke hearts, and my favorite – pesto.
And a faux-aioli. A faux-oli? It’s a pesto mayo that really tied it all together.
I’ve had so much fun with this year’s hot dog week and I hope that you all have, too! Be sure to get the rest of them from this week, and years’ prior! You’ve got a three day weekend, party people – use it wisely!
Prosciutto Pesto Hot Dog
4 All Beef Hot Dogs
4 High Quality Buns
6 ounces Fresh Mozzarella
1/3 cup Pesto, divided
3 ounces Prosciutto, sliced thinly and fried until crispy
1/2 cup Marinated Artichoke Hearts, chopped
1/2 cup Mayonnaise
Heat the grill over medium heat. When heated completely add on hot dogs, and reduce heat to low. Grill until cooked through.
In an oven proof skillet, fry the sliced prosciutto until crispy. Drain on a paper towl lined plate. Set aside.
While hot dogs are grilling, in a small bowl, whisk together the mayonnaise, and 1/2 of the pesto until combined to create a faux aioli. Set aside. Also chop the marinated artichoke hearts.
In the last minute on the grill, top the hot dogs with thin slices of the mozzarella and remove once the cheese is melted. Toast buns.
To assemble, spread pesto aioli onto the toasted buns. Top with mozzarella covered hot dog. Top with crispy prosciutto, artichoke hearts, and the remaining fresh pesto.