Originally posted in "Kicked-up hot dogs," by Pam Anderson.
Serves 6
1/2 teaspoon vegetable oil
6 beef hot dogs from a 12-ounce package
6 hero rolls
1 can (16 ounces) baked beans, drained
1/4 cup thick barbecue sauce (your choice)
6 tablespoons Dijon or ballpark mustard
1-1/2 cups finely diced fresh pineapple
1/2 red onion, finely diced
Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hot dogs and cook, turning occasionally, until golden brown, about 10 minutes.
Bring beans and barbecue sauce to a simmer over medium-low heat. Cover and keep warm. Pull some of the crumb from both sides of each roll. Broil until toasty brown, 3 to 4 minutes.
Spread mustard over each side of all the buns. Fill each with baked beans and a hot dog. Top with pineapple and onions. Serve.
Pam Anderson blogs with her two daughters at Three Many Cooks.
