Elevate your summer dinner game with these moorish gourmet hotdogs! Frankfurters, caramelized onions, mustard, sundried tomatoes and fennel piled onto our new Sourdough Long Rolls.
INGREDIENTS
- 4 medium onions, peeled and sliced
- ½ teaspoon fennel seeds
- 4 Gluten Freedom Sourdough Long Rolls
- 4 frankfurters
- 4-5 pieces sundried tomatoes, sliced into ribbons
- Wholegrain mustard
- Grated cheese to serve
- Olive oil for sautéing
- Fennel fronds to garnish
INSTRUCTIONS
- Heat a generous glug of oil in a sauté pan over a medium heat. Add the onions, along with a generous pinch of salt. Sauté for 10-15 minutes until lightly browned and tender. Add the fennel seeds in the last 5 minutes of cooking.
- Heat the frankfurters. Slice the buns down the centre without cutting right through. Lightly toast under the grill.
- Place the frankfurter in the roll. Top with the onions and the sundried tomatoes. Dollop mustard as desired and sprinkle lightly with cheese. Garnish with fennel fronds. Serve immediately.
