Recipes Ingredients Meat & Poultry Beef Recipes Grilled Hot Dogs with Sweet-Hot Relish 3.6 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 25 mins Total Time: 55 mins Servings: 6 Don't stop at hot dogs: The sweet, spicy, puckery relish is great on burgers, sausages, and chicken breasts, too. Ingredients ½ cup julienned cornichons, plus 1 tablespoon pickling liquid ½ cup thinly sliced sweet onion, such as Vidalia 6 tablespoons thinly sliced sweet-hot red peppers, such as Peppadew ½ cup mayonnaise ¼ cup Dijon mustard 2 baguettes, ends trimmed 6 hot dogs (preferably nitrate-free) Safflower oil, for grill Directions Combine cornichons and liquid, onion, and peppers. Let relish sit 30 minutes, or refrigerate up to 2 hours. Stir together mayonnaise and mustard, and refrigerate if not using immediately. Slice baguettes horizontally but not all the way through so they open like a book (or a hot dog bun). Cut each baguette into pieces the same length as hot dogs. Heat grill to medium-high, and brush grates with oil. Grill bread, cut side down, until just lightly charred, 1 to 2 minutes, then wrap in foil to keep warm. Grill hot dogs until lightly charred on all sides and warmed through, 5 to 6 minutes. Spread inside of bread with mayonnaise mixture, and place a hot dog in each. Spoon relish over top. Rate it Print