Hot Dog Bowl

Ingredients

• 5 hot dogs
• 1 Panera bread bowl
• 1/4 cup ketchup
• 1/4 cup mustard
• 1/4 cup relish
• 240g kosher salt
• 11g pink curing salt
• 2 tsp granulated sugar
• 3 bay leaves
• 3 tbsp sweet paprika
• 1 tsp whole allspice berries
• 2 tsp each coriander seed and white and black peppercorns
• 1 tbsp each dried onion flakes and mustard seeds
• 6 crushed cloves of garlic
• 1/2 gallon distilled water
• 3 small cucumbers
• 1 tsp lightly cracked yellow mustard seeds
• 1 tbsp white vinegar
• 2 tsp extra virgin olive oil
• fresh dill, to taste
• 1 pint cherry tomatoes
• 1 1/2 tbsp white vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1 crushed clove of garlic
• 1 tsp sugar
• 1/8 tsp celery salt
• 1/16 tsp ground allspice and cloves
• 1 cup wheat berries

Instructions

1. Boil the hot dogs for 3 minutes, then pat dry, chop, and set aside.
2. Prepare the toppings: Make a dill cucumber salad and marinated tomatoes.
3. Assemble the dish by placing chopped hot dogs in a bread bowl, then add toppings and serve.

Notes

1. Storage tips - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
2. Alternative ingredients - Feel free to use turkey or veggie dogs for a lighter option.
3. Hard-to-find ingredients - Curing salts can be found at specialty stores or ordered online.