Connecticut Grilled Hot Dog with Coleslaw Relish
A split-grilled all-beef hot dog topped with a tangy, mustard-based coleslaw relish, a lunch-counter favorite around Connecticut's small towns.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Grill or griddle
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22
- carbs
- 30
- protein
- 15
- calories
- 380
Instructions
- 1
Slice the hot dogs down the middle lengthwise, almost all the way through.
- 2
Mix the shredded cabbage, mayonnaise, mustard, vinegar, and sugar in a bowl. Keep the relish in the fridge while grilling.
- 3
Preheat a grill or griddle to medium-high heat.
- 4
Grill the hot dogs cut-side down until charred and snappy, 4-5 minutes. Flip them briefly.
- 5
Spread butter on the buns. Toast them lightly on the grill.
- 6
Place one hot dog into each bun.
- 7
Add plenty of coleslaw relish on top. Serve immediately.
Chef's tips
Use natural-casing hot dogs and slice them lengthwise before grilling to get that classic Connecticut snap and char.
Storage
Coleslaw relish keeps refrigerated up to 3 days; assemble dogs fresh.
Reheating
Reheat cooked hot dogs briefly on a grill or skillet; do not reheat the relish.
Common mistakes to avoid
- •Boiling instead of grilling, which misses out on the signature char and snap
- •Making the relish too wet so it slides right off the hot dog
Serving suggestions
Cooked Connecticut Grilled Hot Dog with Coleslaw Relish?
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