Cuisinart Compact Grill Centro GC-15 Installation and operation manual

Instruction
Booklet
Reverse Side
Cuisinart®Compact Grill Centro GC-15

2
RECIPES
Cooking Guide and Food Temperature Chart .................3
Breakfast
Banana Buttermilk Pancakes ..............................4
Country Breakfast .......................................4
Hors D’Oeuvres
Chicken Satay with Peanut Dipping Sauce ...................5
Grilled Vegetable Salad ...................................6
Prosciutto-Wrapped Asparagus ............................6
Shrimp and Vegetable Quesadillas ..........................7
Entrées
Sliders ................................................8
Ketchup (Slider Topping) ..................................8
Mushrooms with Gruyère (Slider Topping) ....................8
Parmesan Turkey Burgers .................................9
Grilled Rib-Eye Steaks ...................................9
Asian-Style Tofu Kebabs ................................10
Hot Dogs .............................................10
Grilled Corn Slaw (Hot Dog Topping) .......................11
Hot Dog Chili (Hot Dog Topping)...........................11
Baked Beans (Hot Dog Topping)...........................12
Middle Eastern Spiced Chicken and Vegetable Kebabs ........12
Scallops with Lemon Herb Butter ..........................13
Sausage with Peppers and Onions.........................13
Sides
Corn on the Cob .......................................14
Herb Roasted Potatoes ..................................14
Grilled Baby Bok Choy ..................................15
Sushi Rice Cakes.......................................15
Desserts
Chocolate Griddle Cakes with Bananas .....................16
Grilled Fruit............................................16
Grilled Strawberry Shortcakes ............................17

3
Meat Grill/Griddle/
Skewer/Roller
Suggested Grilling
Temperatures and Times
Bacon Grill/Griddle Place bacon on cold Grill/griddle plate.
Cook on High until desired doneness
Beef,
hamburgers
Grill Cook on High to degree of desired
doneness. USDA recommends cooking
ground meat to an internal temperature of
160˚F (nearly well done) which takes about
5 to 7 minutes per side. 135 to 140˚F -
medium rare; 145 to 150˚F - medium; 150
to 155˚F - medium well; 165 to 170˚F - well
done.
Beef, boneless
steak, ¾- to
1-inch thick
Grill Pat steaks dry before cooking. Preheat
Grill on High. Cook about 4 to 5 minutes
per side, or until desired doneness.
Beef, boneless
steak
Skewers Cut into 1- to 2-inch pieces and thread on
3 of the provided skewers. Cook on High
until desired doneness (about 15 minutes
for medium).
Hot Dogs Rollers 5 hot dogs fit on the Rollers. Cook on
High for about 15 minutes, or until fully
cooked through and browned.
Precooked
Sausage Links
Rollers 5 sausages fit on the Rollers. Cook on
High for about 12 minutes, or until nicely
browned.
Sausage Links,
uncooked
Rollers 5 sausages fit on the Rollers. Cook on
High for about 12 minutes, or until fully
cooked through and browned.
Meat Grill/Griddle/
Skewer/Roller
Suggested Grilling
Temperatures and Times
Breakfast
Links (small),
uncooked
Grill Cook on High for about 2 minutes per
side, or until fully cooked through and
browned.
Boneless
Chicken
Grill Pounded to ½ to ¾-inch in height. Cook
on High for 10 to 12 minutes per side. (An
internal temperature of 170˚F - and juices
run clear when pierced.)
Boneless
Chicken
Skewers For skewers, cut into 1- to 2-inch pieces
and thread on 3 of the provided skewers.
Cook on High for about 20 to 25 minutes,
or until fully cooked through and browned.
Fish Steaks Grill ¾- to 1-inch thick. Cook on High for 6 to
8 minutes per side.
Sea Scallops Skewers Remove tough “foot” (muscle) and
discard. Pat dry and thread alternately
with lemon wedges on 3 of the provided
skewers. Cook on High for about 20
minutes, or until opaque throughout.
Sea Scallops Grill Prepare as above. Cook on High, about
3 to 4 minutes per side.
Shrimp Skewers Shell and devein, dry well. Thread onto 3
of the provided skewers. Cook on High for
6 to 8 minutes, or until opaque throughout.
Shrimp Grill Prepare as above. Cook on High, about
2 to 3 minutes per side.
COOKING GUIDE AND FOOD TEMPERATURE CHART
The following are suggested Grilling times for the Cuisinart
®
Compact Grill Centro, using the Grill or griddle side of the plates.
Times are approximate and will vary with temperature of items
being Grilled. Only boneless poultry, meat and seafood should be
Grilled – plates will maintain contact with bones, but will lose
contact with meat as it cooks and it will appear “steamed.” Preheat
the Cuisinart
®
Compact Grill Centro according to instructions
before Grilling.
Marinades can be used, but draining is suggested before placing
on the hot Griddler. An instant-read thermometer or a probe-type
thermometer is a handy tool for checking the internal temperature
of foods Grilled.

4
Breakfast
Banana Buttermilk Pancakes
A crispy exterior gives these pancakes a delightful texture.
Serves 4 people (8 pancakes)
1 cup unbleached, all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar
½ teaspoon baking soda
¼ teaspoon baking powder
1
∕
8
teaspoon table salt
1
∕
8
teaspoon ground cinnamon
¾ cup buttermilk, plus 2 tablespoons, at room temperature
1 large egg, at room temperature
½ teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted and cooled to room
temperature
1 ripe banana (¼ mashed, ¾ cut into thin slices)
1. Preheat the Cuisinart®Compact Grill Centro, fitted with the griddle
plate, to Medium.
2. Prepare the pancake batter. Put the flour, sugars, baking soda,
baking powder, salt and cinnamon into a medium bowl. Stir with a
whisk to blend. Reserve.
3. In a separate bowl, whisk together the buttermilk, eggs and vanilla.
Add to the flour mixture; whisk to combine.
4. Stir in the melted butter and then fold in the mashed banana. Be
careful not to over mix.
5. Once griddle has preheated for 10 minutes, drop batter evenly onto
the griddle plate using a ¼-cup measure. Place 2 to 3 banana
slices on each pancake. Cook pancakes until bubbles form, about
3 to 4 minutes; flip and cook until done, about 2 to 3 minutes
longer.
6. Transfer to warm plates to serve. As you finish each batch of
pancakes, you can keep them warm on a wire rack placed on a
baking sheet in a low oven (200°F). Repeat until all the batter is
used.
Note: For a complete breakfast, put 5 breakfast sausages on the
rollers to cook once the Grill is preheated. Once they have been
cooking for 5 minutes start cooking the pancakes.
Nutritional Information per serving (2 pancakes):
Calories 222 (31% from fat) • carb. 32g • pro. 7g • fat 8g • sat. fat 4g
• chol. 71mg • sod. 310mg • calc 92mg • fiber 1g
Country Breakfast
A little bit of everything in this hearty start to the day.
Makes two servings
½ pound potatoes (new red or Yukon gold, or a mix of both),
scrubbed and not peeled
1 tablespoon melted unsalted butter or olive oil
pinch sea salt
pinch freshly ground black pepper
pinch dried thyme
2 tablespoons finely chopped small onion
(about ¼ small onion)
4 pre-cooked chicken breakfast sausage links
(pricked with the tines of a fork all over)
4 large eggs
1. Put the potatoes into a large saucepan filled with salted water.
Cover and bring to a boil. Cook until potatoes are just fork-tender.
Reserve to cool.
2. Preheat the Cuisinart®Compact Grill Centro, fitted with the griddle
plate and the rollers on the bottom of the Grill, to High.
3. While Grill Centro is preheating (about 10 minutes), cut the cooled
potatoes into ½-inch pieces and put into a medium mixing bowl.

5
Toss with the melted butter/oil, salt, pepper, thyme and onion.
4. Place the sausages on the rollers as instructed on page 5 of the
instruction booklet and put the potato mixture on the griddle plate.
Cook the potatoes for about 10 minutes, tossing occasionally, or
until fully cooked. Taste and adjust seasonings as desired.
Once fully cooked, push to the right side of the griddle plate to
keep warm. Reduce the temperature to Medium. (Check on
sausages - they will only take 10 to 12 minutes).
5. While the sausages are still cooking, break four of the eggs onto
the griddle plate. Let cook for about 2 minutes per side, or until
desired doneness. Repeat with remaining eggs. Serve immediately
with the sausages.
Nutritional information per serving (2 eggs, 2 sausage links and ¼ of potatoes):
Calories 425 (58% from fat) • carb. 21g • pro. 23g • fat 27g • sat. fat 9g
• chol. 457mg • sod. 541mg • calc. 85mg • fiber 2g
Hors D’Oeuvres
Chicken Satay with Peanut Dipping Sauce
Makes 2 servings
Chicken Satay:
1 small garlic clove
1 green onion, cut into 1-inch pieces
1 ½-inch piece fresh ginger, peeled and halved
1 ½-inch piece of lemongrass, halved,
or about 1 teaspoon chopped
2 tablespoons fresh cilantro
¾ cup coconut milk
½ pound boneless chicken breast,
cut into 1-inch pieces
Peanut Sauce:*
½ jalapeño pepper, halved and seeded
1 small garlic clove
1 ½-inch piece fresh ginger, peeled
½ cup roasted, unsalted peanuts
3 tablespoons creamy peanut butter
¼ cup coconut milk
1 tablespoon tamari soy sauce
½ teaspoon Thai red chili paste
½ teaspoon fresh lime juice
½ teaspoon fish sauce
1 to 2 tablespoons water
1. Insert the metal chopping blade into a Cuisinart®Food Processor.
Put the garlic, green onion, ginger and lemongrass in the work
bowl and process until finely chopped. Put the chopped
ingredients into a medium mixing bowl. Add cilantro to the food
processor bowl and pulse to roughly chop. Add to the mixing bowl
and whisk in the coconut milk. Put the chicken into the satay
marinade. Cover with plastic and refrigerate for no more than two
hours.
2. While chicken is marinating, prepare the peanut sauce. With the
food processor running, drop the jalapeño, garlic and ginger
through the feed tube; process until finely chopped. Add the
roasted peanuts and pulse until peanuts are well processed. Add
the peanut butter, coconut milk, tamari, chili paste, lime juice, and
fish sauce and process until smooth. To thin out sauce, add a
tablespoon of water at a time while the machine is running.
3. Ten minutes before chicken has finished marinating, preheat the
Cuisinart®Compact Grill Centro to High. Thread three of the
skewers with the marinated chicken. Fit skewers into place as
instructed on page 5 of the instruction booklet. Let cook until fully
cooked through, about 20 to 25 minutes.
4. Serve immediately with the peanut sauce on the side for dipping.
*This recipe of Peanut Sauce makes about 1 cup, more than you
will need for this dish, but it keeps well for up to 2 weeks when
wrapped and stored in the refrigerator. Great in a stir-fry too!
Nutritional information per serving
(based on 2 servings, with 2 tablespoons of the peanut sauce):
Calories 431 (61% from fat) • carb. 10g • pro. 33g • fat 30g • sat. fat 19g
• chol. 66mg • sod. 222mg • calc. 35mg • fiber 2g

6
Grilled Vegetable Salad
A salad composed of Grilled vegetables makes
a beautiful and simple first course.
Makes two 1-cup servings
½ medium to large red pepper, approximately 4 ounces,
cut into ¼-inch slices widthwise
½ small zucchini, approximately 3 ounces, ends trimmed,
halved widthwise and cut into ¼-inch slices lengthwise
4 ounces trimmed asparagus
¼ small eggplant, approximately 3 ounces, ends trimmed,
cut into ¼-inch rounds
1 green onion, cut into 1-inch pieces
1 garlic clove, crushed
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
3 leaves basil, sliced thinly
½ teaspoon fresh lemon juice or balsamic vinegar
1. Preheat Cuisinart®Compact Grill Centro, fitted with the Grill plate,
to Medium.
2. While Grill is heating, place all vegetables in a large mixing bowl.
Toss with garlic, 1 tablespoon extra-virgin olive oil, ½ teaspoon of
kosher salt and ¼ teaspoon of black pepper.
3. Once preheated (about 10 minutes), put vegetables onto Grill in a
single layer. Grill vegetables until tender, approximately 4 to 5
minutes per side. Vegetables should be cooked in at least 2
batches.
4. Once all vegetables are Grilled, put back in mixing bowl and toss
with remaining teaspoon of olive oil, salt and pepper, basil, and
lemon juice or vinegar.
5. Taste and adjust seasoning accordingly. Serve immediately, warm
or at room temperature.
Nutritional information per 1-cup serving:
Calories 126 (62% from fat) • carb. 10g • pro. 3g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 541mg • calc. 37mg • fiber 5g
Prosciutto-Wrapped Asparagus
A quick hors d’oeuvre that is sure to impress. If you are expecting a
larger crowd, simply double the recipe.
Makes about 4 servings
12 spears trimmed asparagus (about 6 ounces)
1 teaspoon extra virgin olive oil
pinch freshly ground black pepper
¼ teaspoon fresh lemon juice
2 to 3 tablespoons coarsely grated or shredded Parmesan
2 to 3 ounces thinly sliced prosciutto
1. Preheat the Cuisinart®Compact Grill Centro, fitted with the Grill
plate, to Medium.
2. While the Grill is preheating (about 10 minutes), toss the asparagus
with the olive oil, pepper and lemon juice. Top each asparagus
spear with about a pinch of Parmesan, and then wrap each with
half a piece of the prosciutto.
3. Grill for about 2 to 3 minutes per side, turning 3 to 4 times until
prosciutto is crisped.
4. Serve immediately.
Nutritional information per serving:
Calories 63 (50% from fat) • carb. 2g • pro. 6g • fat 4g • sat. fat 1g
• chol. 10mg • sod. 434mg • calc. 46mg • fiber 1g

7
Shrimp and Vegetable Quesadillas
Makes 2 quesadillas
Shrimp and Marinade:
½ pound large shrimp, deveined and shelled,
rinsed well (should be about 8 to 9 shrimp)
2 tablespoons chopped cilantro
½ jalapeño pepper, deseeded and sliced
1 small garlic clove, crushed
1
∕
8
teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
2 teaspoons olive oil
1 small bell pepper, cut into ¼-inch slices
(or you could use ½ medium to large pepper)
½ jalapeno pepper, deseeded and thinly sliced
½ medium red onion, thinly sliced
¼ teaspoon kosher salt, divided
½ tablespoon olive oil
4 small flour or corn tortillas
(6-inch, if you only have 8-inch tortillas,
you'll need to assemble the quesadillas in batches)
1 teaspoon vegetable oil, plus more for brushing the tortillas
3 ounces Queso Fresco, shredded
1. Toss the first seven ingredients together in a medium-large mixing
bowl. Cover and refrigerate for about 30 minutes.
2. In a separate mixing bowl, combine the peppers, onion, half of the
salt and olive oil. Reserve.
3. Ten minutes before shrimp have finished marinating, preheat the
Cuisinart®Compact Grill Centro, fitted with the Grill plate, to High.
4. Remove the shrimp from the marinade and sprinkle with the
remaining salt. Thread shrimp onto 3 of the provided skewers
(about 3 shrimp per skewer, depending on the size of the shrimp).
Fit skewers into place as instructed on page 5 of the instruction
booklet. Grill shrimp until fully cooked and opaque throughout,
about 6 to 8 minutes.
5. While shrimp are cooking underneath, put the onions and peppers
on the preheated Grill top. Toss frequently and cook until softened,
about 8 to 10 minutes. Remove and reserve.
6. While shrimp and vegetables are cooking, brush one side of each
tortilla with the vegetable oil.
7. Once shrimp and vegetables have fully cooked, remove from Grill.
Reserve.
8. Place 2 tortillas on the Grill (or 1 if using 8-inch tortillas), oiled side
down. On each tortilla place ¼ of the cheese, ½ of the vegetables,
½ of the shrimp, and another ¼ of the cheese. Top with tortilla oiled
side up. Grill quesadillas 2 to 3 minutes per side, until the cheese
has melted, vegetables warmed through, and the tortillas are crispy.
Repeat if necessary with the other if using 6-inch tortillas.
9. Cut each quesadilla into quarters. Serve with sides of salsa, sour
cream, and guacamole.
Nutritional information per quesadilla:
Calories 564 (44% from fat) • carb. 40g • pro. 38g • fat 28g • sat. fat 11g
• chol. 217mg • sod. 1299mg • calc. 439mg • fiber 3g

8
Entrées
Sliders
Perfect for kids or as a fun dinner. Set up a toppings bar with our
suggestions below, or with some of your favorites.
Makes about 8 sliders
1 pound ground beef
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1. Preheat the Cuisinart®Compact Grill Centro, fitted with the Grill
plate, to High.
2. While the Grill is preheating (about 10 minutes), add all ingredients
to a large mixing bowl. Very gently mix together by hand. Form into
2-ounce patties, about ¼-cup each (you should get about 8
patties).
3. Grill for about 2 to 4 minutes per side. Serve immediately with any
of our suggested toppings.
Nutritional information per slider:
Calories 145 (72% from fat) • carb. 0g • pro. 10g • fat 11g • sat. fat 4g
• chol. 40mg • sod. 171mg • calc. 11mg • fiber 0g
Ketchup (Slider Topping)
Makes about 2 cups
1 garlic clove
½ medium onion, cut into 1-inch pieces
½ tablespoon extra virgin olive oil
1 can (14.5 ounces) diced tomatoes, juices drained
1 can (6 ounces) tomato paste
½ cup packed dark brown sugar
¹∕³ cup cider vinegar
¾ teaspoon sea or kosher salt
½ teaspoon dry mustard
¼ teaspoon ground cinnamon
pinch freshly ground black pepper
¼ teaspoon ground all-spice
1. Put the garlic and the onion into the work bowl of a Cuisinart®Food
Processor fitted with the chopping blade. Pulse 2 times and then
process until finely chopped.
2. Heat the oil in a medium skillet set over medium-low heat. Add the
garlic and onion. Sauté until softened, about 5 minutes.
3. While vegetables are sautéing, add the remaining ingredients to the
work bowl of the food processor.
4. Add the sautéed vegetables back into the work bowl of the food
processor with the other ingredients. Pulse 2 to 3 times, and then
process about 45 seconds, or until mixture begins to thicken and is
completely smooth. Taste and adjust seasoning accordingly.
Nutritional information per serving (1 tablespoon):
Calories 20 (10% from fat) • carb. 5g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 85mg • calc. 5mg • fiber 0g
Mushrooms with Gruyère (Slider Topping)
Makes about 1½ cups
1 to 1¼ pounds sliced mushrooms (a mixture of any kind)
½ large shallot, finely chopped
1½ teaspoons fresh thyme
2 tablespoons olive oil
¼ teaspoon sea salt
pinch freshly ground black pepper
3 ounces shredded Gruyere
1. Preheat the Cuisinart®Compact Grill Centro, fitted with the griddle
plate, to Medium.

9
2. While griddle is preheating (about 10 minutes), toss all of the
ingredients, except for the Gruyère, together in a medium mixing
bowl. Place half of the mixture on the preheated griddle. Let cook,
tossing occasionally, for about 5 minutes. Move the mushroom
mixture over to the right side of the griddle to keep warm and add
the remaining half. Let cook until fully softened and fragrant, an
additional 10 minutes.
3. Before serving, sprinkle the Gruyère on top of the mushrooms to
melt.
Nutritional information per serving (2 tablespoons):
Calories 61 (66% from fat) • carb. 2g • pro. 4g • fat 5g • sat. fat 2g
• chol. 8mg • sod. 71mg • calc. 75mg • fiber 0g
Parmesan Turkey Burgers
A healthy alternative to the beef burger.
Makes 4 burgers
1 pound ground turkey (7% fat works best)
14 cup finely chopped green onion
¼ cup finely chopped Italian parsley
¼ cup finely grated Reggiano Parmesan or Asiago
1
∕
8
teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon sea salt, divided
1. Put the turkey into a large bowl with the onion, parsley, cheese, and
black pepper. Using clean hands, stir to combine and mix well, but
do not overwork the meat. Divide into 4 equal portions (4 ounces
each) and shape into 4-inch burgers (about ¹∕³ cup each). Sprinkle
each side with the garlic powder and salt. Refrigerate if not Grilling
immediately.
2. Preheat the Cuisinart®Compact Grill Centro, fitted with the Grill
plate, to High.
3. Once the Grill is hot (about 10 minutes), arrange burgers evenly
spaced on the Grill. Cook for about 6 to 8 minutes per side, until
well Grilled and juices run clear. Internal temperature of meat
should be 165°F when tested with an instant-read thermometer.
4. Serve hot on Grilled buns or English muffins. Buns can be toasted
concurrently with burgers. To do so, fit skewers as instructed on
page 5 of the instruction booklet. Open buns flat and place on top
of skewers, with motor off. A medium color takes about 1½ minutes.
Nutritional information per burger:
Calories 195 (51% from fat) • carb. 1g • pro. 22g • fat 11g • sat. fat 3g
• chol. 94mg • sod. 319mg • calc. 80mg • fiber 0g
Grilled Rib-Eye Steaks
Need a side dish? Prepare the Roasted Potato Skewers on page 14
while Grilling your steaks. Start with the potatoes and then after 15
minutes of cooking time, start cooking the steaks.
Makes 2 servings
1 boneless rib-eye steaks (about 12 ounces)
1 tablespoon extra virgin olive oil, divided
¼ teaspoon kosher salt, divided
1
∕
8
teaspoon freshly ground black pepper, divided
1. Preheat the Cuisinart®Compact Grill Centro, fitted with the Grill
plate, to High.
2. Coat the steak with ½ tablespoon of olive oil. Season evenly with
the salt and pepper.
3. Once the Grill has preheated, for 10 minutes, place the steak on the
hot Grill plate.
4. Grill 4 to 5 minutes per side, or until desired doneness.
Nutritional information per serving:
Calories 527 (77% from fat) • carb. 0g • pro. 30g • fat 45g • sat. fat 16g
• chol. 116mg • sod. 362mg • calc. 17mg • fiber 0g

10
Asian-Style Tofu Kebabs
The soy ginger marinade is a wonderful complement to the tofu and
mixed vegetables.
Makes 2 servings
Marinade
1 garlic clove
1 ½-inch piece fresh ginger, peeled
¼ cup reduced-sodium soy sauce
1 teaspoon Dijon-style mustard
2 tablespoons tahini
1 tablespoon honey
2 tablespoons extra virgin olive oil
8 ounces extra-firm tofu, cut into 2-inch pieces
6 ounces eggplant, cut into 2-inch pieces
1. Prepare the marinade. Put the garlic and ginger into the work bowl
of a Cuisinart®Mini Chopper or Food Processor fitted with the
chopping blade. Pulse to roughly chop. Add the soy sauce,
mustard, tahini and honey. Process until combined. Slowly add the
olive oil through the recessed area on the lid. Process until
homogenous. If not using immediately, store in the refrigerator in a
sealed glass jar.
2. Put all of the remaining ingredients into a large mixing bowl. Add
the marinade and very gently toss to combine. Cover the bowl with
plastic wrap; let marinate in the refrigerator for 1 to 2 hours.
3. Ten minutes before tofu and eggplant have finished marinating,
preheat the Cuisinart®Compact Grill Centro to High.
4. Thread the tofu and eggplant on three of the provided skewers. Fit
skewers into place as instructed on page 5 of the instruction
booklet.
5. Cook kebabs for 18 to 20 minutes, or until tofu and vegetables are
fully cooked and lightly browned.
Nutritional information per serving:
Calories 386 (59% from fat) • carb. 25g • pro. 17g • fat 27g • sat. fat 3g
• chol. 0mg • sod. 1207mg • calc. 207mg • fiber 4g
Hot Dogs
Here is the foundation for the perfect dog.
Makes 4 servings
4 hot dogs
4 hot dog buns
melted butter (optional)*
1. Preheat the Cuisinart®Compact Grill Centro, fitted with the griddle
plate and the rollers on the bottom of the Grill, to High.
2. Once preheated (about 10 minutes), place the hot dogs on the
rollers as instructed on page 5 of the instruction booklet.
3. When the hot dogs have been cooking for about 8 to 12 minutes,
place the hot dog buns on the griddle cut side down and toast,
about 2 to 3 minutes per side. *If using melted butter, brush the
inside of the buns before toasting.
4. Serve with desired toppings and sides
Nutritional information per hot dog:
Calories 234 (54% from fat) • carb. 19g • pro. 10g • fat 15g • sat. fat 6g
• chol. 30mg • sod. 560mg • calc. 25mg • fiber 3g