These Naples, Florida-inspired hot dogs pair grilled franks with soft buns, crisp slaw, and a bright citrus-pickle relish. It’s a flexible Gulf Coast-style cookout meal rather than a single traditional Naples specialty, and it works well when you want an easy, customizable supper.
Ingredients
- 6 all-beef or pork hot dogs, about 12 oz (340 g) total
- 6 hot dog buns, about 12 oz (340 g)
- 3 cups (210 g) finely shredded green cabbage
- 1 medium carrot, peeled and grated, about ½ cup (55 g)
- ¼ cup (60 g) mayonnaise
- 1 tablespoon (15 ml) fresh lime juice
- 1 teaspoon (5 ml) yellow mustard
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon black pepper
- ⅓ cup (55 g) finely diced dill pickles
- 2 tablespoons (30 ml) pickle brine
- 1 tablespoon (15 ml) orange juice
- 1 teaspoon (5 ml) honey
- 1 tablespoon (15 ml) neutral oil, for the grill grates or skillet
- Optional toppings: sliced jalapeño, diced tomato, chopped scallions, or extra mustard
Instructions
- Mix the slaw. In a medium bowl, whisk together the mayonnaise, lime juice, mustard, salt, and pepper. Add the cabbage and grated carrot, then toss until evenly coated. Cover and refrigerate while you prepare the relish and cook the hot dogs. This short rest softens the cabbage slightly without making it limp.
- Make the citrus-pickle relish. Stir together the diced pickles, pickle brine, orange juice, and honey in a small bowl. Taste it: add a little more brine for a sharper relish or a small amount of honey if your pickles are especially tart. Set aside.
- Heat the cooking surface. Heat an outdoor grill to medium, about 350–400°F (175–205°C), or set a grill pan or heavy skillet over medium heat. Lightly oil the grates or pan. If using an outdoor grill, keep a cooler area available in case a dog browns too quickly.
- Cook the hot dogs. Place the franks on the grill or pan. Turn them every 1–2 minutes until heated through and lightly browned all over, about 6–8 minutes depending on thickness and starting temperature. For uncooked or raw sausages sold as hot dogs, cook according to the package directions and check the center with a food thermometer; ground meat must reach the USDA FSIS safe minimum of 160°F (71°C). Fully cooked hot dogs should be reheated until steaming hot; a thermometer is a useful check, especially for thicker sausages. Avoid charring them over very high heat.
- Warm the buns. During the last 1–2 minutes, place the buns cut-side down on the cooler part of the grill or in the skillet. Warm just until soft and lightly toasted; watch closely, since bread can scorch quickly.
- Build and serve. Put one hot dog in each bun. Spoon slaw over or alongside each frank, add citrus-pickle relish, and finish with any optional toppings. Serve promptly while the buns are warm.
Tips
- Check the package. Most packaged hot dogs are fully cooked, but some sausages require full cooking. Follow the label, and use a thermometer for raw or uncooked products. Do not rely on grill marks or color alone to judge safety.
- Keep the slaw crisp. Make it shortly before serving and keep it chilled. If you prefer a less creamy topping, replace half the mayonnaise with plain Greek-style yogurt; the slaw will taste tangier and may release a little more liquid.
- Adjust the relish thoughtfully. Pickles vary in sweetness and saltiness. Taste before adding anything extra, and add brine gradually so the relish stays spoonable rather than watery.
- Prevent flare-ups and sticking. Oil the grates lightly, turn the franks regularly, and move them away from direct flames if fat drips and flares. Do not leave the grill unattended.
Serving Suggestions
Serve these hot dogs with corn on the cob, potato salad, baked beans, or a green salad for a casual meal. For a lighter spread, add watermelon wedges or sliced cucumber. Set out the slaw, relish, and optional toppings separately so everyone can build a bun to taste. If serving outside in Naples’ warm weather, keep cold toppings on ice or in a cooler and return them to refrigeration promptly.
Variations
Make it spicy: Add minced jalapeño to the relish or a few dashes of hot sauce to the slaw dressing. Use turkey or chicken franks: They work in the same method, but check the package because cooking requirements differ; poultry must reach 165°F (74°C) when raw. Try a no-mayo slaw: Toss cabbage and carrot with 1 tablespoon (15 ml) each of lime juice and olive oil, plus salt and pepper; it will be brighter and less creamy. Make it vegetarian: Use plant-based franks and follow their package directions, since products vary. You can also serve the slaw and relish over grilled vegetables in buns.
Storage and Reheating
Refrigerate cooked hot dogs and the slaw separately within 2 hours of cooking, or within 1 hour if the temperature is above 90°F (32°C). Store in covered containers; cooked franks keep for 3–4 days in the refrigerator, while the slaw is best within 2–3 days for texture. Keep relish refrigerated and use it within about a week, or follow the pickle product’s storage guidance. Discard food left out beyond the safe time window.
Reheat franks in a covered skillet over medium-low heat with a splash of water, turning until steaming hot, or microwave in short intervals. Reheated leftovers should reach 165°F (74°C). Warm buns separately, and assemble with cold slaw and relish just before serving. Freezing cooked franks is possible for up to 2–3 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C). Do not freeze the slaw, as it will become watery.
Frequently Asked Questions
Are hot dogs in Naples, Florida a specific local style?
There isn’t one established, exclusive Naples hot dog recipe. This version uses a sunny citrus-and-pickle relish and crunchy slaw as a flexible Florida-inspired combination; toppings vary from cook to cook.
Can I cook these hot dogs indoors?
Yes. Use a grill pan or heavy skillet over medium heat and turn the franks regularly until browned and hot. If you have raw sausages, follow the package instructions and verify the required safe temperature with a thermometer.
Do I need to boil the hot dogs first?
No. Fully cooked franks can go straight onto the grill or into a skillet for reheating and browning. Boiling first is optional, but it can make the casing less crisp and adds another pan to wash.
Can I make the slaw and relish ahead?
Yes. Prepare both up to a day ahead and refrigerate them in separate covered containers. The slaw may soften as it sits, so toss it again and drain any excess liquid before serving.
What if I don’t have fresh lime?
Use bottled lime juice in the same quantity, or substitute lemon juice. Lemon gives a slightly different citrus flavor but still balances the creamy slaw and sweet-tart relish.
How can I keep the buns from getting soggy?
Toast them lightly, keep the slaw chilled and well drained, and assemble just before eating. You can also serve the slaw on the side so each person adds it at the table.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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