Hot Dog
SERVES: 2
PREP TIME: 10 MINS
COOKING TIME: 10 MINS
INGREDIENTS
- 1 Brown Onion, sliced thinly
- 150 g Mushrooms, sliced
- 2 Bacon Rashers, rind removed cut into thin strips
- 1 x 560g can Plumrose Skinless Hotdogs
- Long Crusty Rolls
- 4 leaves Coral Lettuce, roughly torn
- 1/2 cup tomato sauce
- 2 tspn Pure Olive Oil
METHOD
Heat oil in a non-stick frying pan over medium heat, add onion and cook for 2-3 minutes or until softened. Add mushrooms and bacon and cook for a further 4 minutes.
Add frankfurts to a large saucepan of cold water. Bring to the boil and simmer for 3-4 minutes or until heated through. Drain.
Make a cut from the top of each roll, 3/4 of the way through. Fill rolls with lettuce, onion mixture and frankfurts. Top with sauce. Serve immediately.
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