BBQ-GLAZED HOT DOGS WITH SPICY SLAW Q H
Active 25 min. | Total 25 min.
3 Tbsp mayonnaise
2 tsp whole-grain mustard
3 Tbsp pickled jalapeños, finely chopped, plus 1½tsp pickling liquid
2 Tbsp plus 2 tsp barbecue sauce, divided
¼ medium red cabbage (7 oz), cored and thinly sliced (about 2½cups)
¼ medium green cabbage (7 oz), cored and thinly sliced (about 2½cups)
1 medium carrot, coarsely grated
2 scallions, thinly sliced
4 hot dogs
4 hot dog buns, toasted
1. Heat grill to medium.
2. In large bowl, whisk together mayonnaise, mustard, pickling liquid and 2 tsp barbecue sauce. Add cabbages, carrot, scallions and jalapeños; toss to combine.
3. Using paring knife, make 3 diagonal slits across top of each hot dog, then 3 more in opposite direction, to create diamond pattern. Grill, rotating and glazing with remaining 2 Tbsp barbecue sauce, until charred, 3 to 5 min.
4. Transfer to plate and glaze with any remaining barbecue sauce. Serve each in bun, topped with ¼ cup slaw and remaining slaw on side.
SERVES 4 About 424 cal, 26.5 g fat (8 g sat), 39 mg chol, 1,096 mg sodium, 37 g carb, 4 g fiber, 10.5 g sugar (7 g added sugar), 12 g pro
PICNIC SANDWICH PINWHEELS Q M O
Active 20 min. | Total 20 min.
For spread and dip
¼ cup mayonnaise
¼ cup whole-milk Greek yogurt
2 Tbsp Dijon mustard
¼ cup fresh basil leaves, finely chopped
2 Tbsp finely chopped chives
For pinwheels
4 burrito-size (10-in.) flour tortillas
5 oz thinly sliced Cheddar
4 oz thinly sliced ham
4 oz thinly sliced turkey
1 head butter lettuce, leaves separated and stems removed, divided
6 oz thinly sliced provolone
3 oz thinly sliced salami
1. In small bowl, mix together mayonnaise, yogurt, Dijon, basil and chives. Spread 1 Tbsp evenly on each tortilla; reserve remaining sauce for serving.
Arrange Cheddar on 2 tortillas, then top with ham, turkey and half of lettuce. Arrange provolone, salami
