A neutron walks into a bar and asks “How much for a beer?” The bartender says, “For you? No charge.”

Muffuletta gets its name from the round Sicilian bread that is used to make a New Orleans classic sandwich stuffed with layers of marinated olive salad, peppers, assorted sliced meats and provolone cheese.

The muffuletta sandwich is one of my favorites, so of course I was intrigued when I saw a recipe for Muffuletta Hot Dogs. The basic salty, spicy flavors are paired with a smokey hot dog and grilled bun oozing with melted provolone cheese. The perfect way to jazz up the humble hot dog.

Muffuletta Hot Dogs

Ingredients:

1 cup sliced peperoncini with 1 cup brine
1 cup (packed) thinly sliced red onion
1 teaspoon dried oregano
8 all-beef hot dogs
8 hot dog buns, split
16 slices provolone cheese
1/2 cup chopped Kalamata olives
Chopped black olive tapenade
Sliced roasted red peppers from jar (I used peppadew peppers)

Directions:

1. Mix peperoncini, brine, red onion, and oregano in bowl. Let stand 30 minutes; drain.

2. Prepare barbecue (medium-high heat).

3. Place hot dogs on grill. Place buns, flat side up, on grill; cover with 2 cheese slices. Grill until cheese melts and hot dogs are heated through, covering barbecue to allow cheese to melt, 5 minutes for hot dogs and 3 minutes for buns.

4. Transfer buns and hot dogs to plates. Top with pickled onions, olives, tapenade, and peppers.

Makes 8

Recipe from Bon Appétit Magazine

Scottish Americana.

Two of my favorites.

I am loving this new song by The Wynntown Marshals, an Edinburgh based band.

“800 miles is a long way from home
I can see you growing up in the pictures on my phone
And if my eyes they fill up
And spill over like a coffee cup
Just know that I can’t make it on my own”

Check out The Wynntown Marshals on the band’s Website, where you can learn of upcoming Scottish tour dates and buy their music.

Cheers!