1 cup sliced peperoncini with 1 cup brine
1 cup (packed) thinly sliced red onion
1 teaspoon dried oregano
8 all-beef hot dogs
8 hot dog buns, split
16 slices provolone cheese
Chopped black olive tapenade
Sliced roasted red peppers from jar
The Muffuletta Hot Dogs—inspired by the famed New Orleans sandwich of the same name—call for peperoncini in brine and roasted red peppers in a jar; these are available in most supermarkets, often in the condiment aisle. The recipe also calls for black olive tapenade, which is sold in the refrigerated deli section of many supermarkets and specialty foods stores. Be sure to use the chunky variety.
Mix peperoncini, brine, red onion, and oregano in bowl. Let stand 30 minutes; drain.
Prepare barbecue (medium-high heat). Place hot dogs on grill. Place buns, flat side up, on grill; cover with 2 cheese slices. Grill until cheese melts and hot dogs are heated through, covering barbecue to allow cheese to melt, 5 minutes for hot dogs and 3 minutes for buns. Transfer buns and hot dogs to plates. Top with pickled onions, tapenade, and peppers.