With Arugula Mayo.
Trust me when I tell you that there’s a hot dog under there.
The first step to a perfect hot dog:
Toasted buns. Shout it from the rooftops, people.
I want to put this mayo on everything, in large quantities.
In fact, I think next time I will use it as a chip dip. For the record, there’s basil in there too.
I’ve never pickled a peach before. I think this changed my life. If you have 20 minutes you should try it.
After you toast the bun then slather on the mayo, shove in the bacon, stack on those peaches, squeeze in the dog, and top with arugula. I also highly recommend some extra mayo and peaches on your plate so you can make sure that you get plenty of both in each bite.
This recipe is from Better Homes and Gardens and it’s worth the price of a five-year subscription. My husband won’t even put ketchup on a hot dog; he is a strict mustard-only kind of guy. He ate three of these as-is. In case you don’t recognize it, that’s a ringing endorsement.
I finally used my new tray from Williams-Sonoma. It was perfect to lug everything down to the patio in one trip.
Eat Well and Savor.