[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]SWISS HOT DOGS[/title][fusion_text]Week of August 25th-29th 2014
4-6 specialty hot dogs (coarse ground, brats, veal sausage, polish sausage)
4-6 french bread rolls, sliced (crisp on the outside, soft on the inside)
broccoli chopped very fine to fill 1 cup
parsley chopped very fine to fill 1 cup
1/8 C vinegar
1/8 C oil
1 T sugar
pinch salt & pepper
gourmet, brown or regular mustard
1 box fresh bean sprouts
To prepare the fresh relish, mix broccoli, parsley, vinegar, oil, sugar, salt & pepper. Set aside. Broil or grill specialty hot dogs. Layer in order: open bun, grilled hot dog, mustard, fresh relish and top with sprouts.
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