for 8 pieces

Curry hot dogs

½ tbsp	olive oil
2	veal bratwurst
2	lye rolls (e.g. hot dog rolls or sandwich rolls, each approx. 65 g)
125 g	cream cheese, plain
1 tbsp	curry powder
2 pinch	salt
1	apricot, cut into wedges
½ bunch	chives, finely chopped

Caprese hot dogs

3	frankfurter sausages
	water, boiling
3	baguettes parisette (each approx. 100 g)
100 g	basil pesto
150 g	mozzarella pearl
1	tomato, halved and sliced
1 tbsp	crema di Balsamico (balsamic cream)
2 sprig	basil, leaves torn off

Falafel hot dogs

½ tbsp	olive oil
180 g	falafels
¼ tsp	salt
3	Country rolls (approx. 90 g each)
180 g	plain yoghurt
2 sprig	dill, finely chopped
3	mini cucumbers, thinly sliced

How it's done

Curry hot dogs

Heat the oil in a non-stick frying pan. Add the sausages, fry for approx. 5 mins. on each side. Slice into the top of the rolls but do not cut all the way through. Press the inside of the rolls and pull apart for filling. Mix the cream cheese and curry in a small bowl, season with salt, and spread into the cuts in the bread. Top with the sausages and apricots, sprinkle with chives.

Caprese hot dogs

Place the frankfurters into slightly simmering water and heat over a low heat for approx. 10 mins. Slice into the top of the rolls but do not cut all the way through. Press the inside of the rolls and pull apart for filling. Spread the pesto inside. Add the frankfurter, mozzarella, and tomatoes. Drizzle with the Crema di Balsamico, garnish with the basil.

Falafel hot dogs

Heat the oil in a non-stick frying pan. Add the falafel, reduce the heat, fry all over for approx. 6 mins. Slice the rolls open but do not cut all the way through. Mix the yoghurt and dill, season with salt, spread inside the rolls. Add the falafel and mini cucumbers on top.

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