Rotdog by Eet op Locatie

Ingredients

• 4 x 80 gram Iberico sausages (or 4x 80 gram hot dogs)
• 8 mini brioche buns of 30 grams
• 8 slices of Cheddar cheese
• 400 grams of bacon
• 2 red peppers
• 100 ml sushi vinegar
• 1 mini cucumber
• BBQ sauce
• 16 cocktail sticks

Prepare

• Cut the cucumber into thin slices.
• Place the cucumber in a bowl and pour the sushi vinegar over it. Let this stand for at least 2 hours.
• Fry the sausages in a frying pan for 6-8 minutes. If you use pre-cooked hot dogs, this is not necessary.
• Cut the sausages in half and wrap with a slice of Cheddar cheese.
• Cut open the top of the buns and place the intricate sausages in the buns.
• Then wrap the sandwiches with bacon and pierce two skewers so that the bacon stays in place while grilling.
• Then cut the red peppers into very thin slices.
• Grill the rolls on a cast iron grid on the Green Egg at 180 degrees, until the bacon is nicely crispy.
• Place the bread rolls on the outer ring of the grid to reduce the risk of to reduce burning.
• Grilling takes about 6-8 minutes.
• Coat the sandwiches with BBQ sauce.
• Finally, place some slices of red pepper and sweet and sour cucumber on the Rotdog and remove the skewers.