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Rachael Ray's 30-Minute Healthy Recipes

Grilled Chicago Style Hog Dog Pitas


* 1/2 lb good Chicago Style hot dogs, cubed
* 1/2 lb sharp Cheddar cheese, shredded
* 1 (2 oz) jar stuffed green olives, chopped
* 1 Tbsp chopped jalapenos (more or less to taste)
* 1/2 cup frozen diced onions
* 1/2 cup chili sauce
* 1 tsp mustard
* 2 hard boiled eggs, chopped
* 2 Tbsp mayonnaise
* 4 pita rounds
* Heavy duty foil


1. Cut hot dogs lengthwise into fourths, then slice into small pieces and put in a bowl. To the bowl, add the cheese, olives, jalapenos, onions, chili sauce, mustard, eggs, and mayonnaise, and mix together until well combined.
2. Cut pita rounds in half, open and fill them almost full.
3. Take heavy duty foil and tightly wrap each pita packet separately.
4. Set grill to hot, and place foil-wrapped pita pockets on grill, cooking for 8 to 10 minutes, flipping once.
5. Remove pitas from foil and continue grilling until crisp, about 7 to 10 minutes more. Flip once if you can, but be careful to keep filling inside. Serve with cold dipping sauces if desired.


To get close to an actual Chicago Hot Dog, you have to use good hot dogs with a snappy casing. If the hot dog is the kind that is soft and mushy, the sandwich won't be the same.

Other than that, this recipe can be tweaked quite a bit to your taste. You could add sauerkraut, omit the olives, choose ketchup instead of chili sauce, and even add pickle relish.

Ideally, you want to flip these on the grill after you unwrap them so you get grill marks on both sides. In order to do this, you might want to remove it from the grill to a plate, then invert a plate on top, flip, and slide it back onto the grill. That way you can gather any pieces that escape before it goes back on the grill. Another tip is to grill these on a grilling tray, the kind with slots in it.

No matter how you do it, this is a fun and delicious twist on a Chicago classic.

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