Hot Dog Sliders Topped with Peach and Vidalia Salsa

Hot Dog Sliders Topped with Peach and Vidalia Salsa

Contributor: Lyndsay Burginger

Sliders are the best. Why? Because you can eat so many of them without feeling guilty! Topped with a peach and Vidalia salsa, these sliders will slide into your next BBQ.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x


  • 1 small Vidalia onion, chopped
  • 2 peaches, pitted and chopped into 1/4 inch cubes
  • 1 fresh red chili pepper, seeded and then minced
  • 2 Tbsp. chopped cilantro
  • 1 tsp. lime juice
  • 3 wieners
  • 3 dinner rolls
  • 3 Tbsp. yellow mustard
  • 1 Tbsp. honey
  • 1 tsp. chili powder


  1. Preheat a grill to medium-high heat.
  2. In a medium bowl combine Vidalia onion, peaches, chili pepper, lime juice and cilantro.
  3. In a small bowl combine mustard, honey and chili powder.
  4. Use a knife to split each wiener open lengthwise but do not cut all the way through. Cut each wiener in half widthwise to create 6 mini wieners.
  5. Grill wieners over direct heat, flipping occasionally, until browned and starting to blacken at the edges, 9-12 minutes.
  6. While wieners cook, make the mini hot dog buns: Set a dinner roll on a cutting board top-side-up. Cut it in half starting with knife on top of the bun and cutting down all the way through the bun. Lay each half cut-side-up and split through the middle, but do not cut all the way through, thus creating a mini split hot dog bun. Repeat with remaining buns.
  7. Spread each bun with 2 teaspoons of the mustard mixture. Top with a wiener, split side up. Fill the split in the wiener with the Vidalia Peach Salsa.


Recipe by Christine Pittman. Photo courtesy of the Vidalia Onion Committee.