Yield: 1 portion
|JALAPEŅO HONEY COLESLAW INGREDIENTS|
|Green cabbage, shredded||1 cup|
|Jalapeņo, fresh, julienned||1/4 cup|
|Lime juice||4 tbsp|
|Cilantro, chopped||1/4 cup|
|SLIDER DOGS INGREDIENTS|
|Hawaiian slider buns, griddled||2|
|Hebrew NationalŪ Beef Frank||74956 18463||1|
|Aged Cheddar cheese, sliced||1 oz|
|Jalapeņo Honey Coleslaw (see recipe)||2 oz|
|Gulden'sŪ Yellow Mustard||64144 87000||1 oz|
- Make JALAPEŅO HONEY COLESLAW: Shred cabbage and place into a large mixing bowl. Julienne jalapeņo, discarding pith and seeds. Add all remaining coleslaw ingredients to the mixing bowl, stir and hold for service.
- Make SANDWICHES: Spread butter on the inside of each bun half, and toast on a hot griddle. Butterfly and portion frank into halves. Griddle frank halves until heated and hold for service.
- Top the butt of each bun with frank half, then cover with cheese, coleslaw, and mustard. Bake at 350°F until cheese is melted; top with remaining slider bun and serve.