Muffuletta hot dogs+tapenade recipe

From the Bitten Word

1 cup sliced peperoncini with 1 cup brine
1 cup (packed) thinly sliced red onion
1 teaspoon dried oregano
8 hot dogs
8 hot dog buns, split
16 slices provolone cheese
Chopped black olive tapenade**
Sliced roasted red peppers from jar

Mix pepperoncini, brine, red onion, and oregano in bowl.
Let stand 30 minutes; drain.
Prepare barbecue (medium-high heat).
Place hot dogs on grill.
Place buns, flat side up, on grill; cover with 2 cheese slices.
Grill until cheese melts and hot dogs are heated through, covering barbecue to allow cheese to melt, 5 minutes for hot dogs and 3 minutes for buns.
Transfer buns and hot dogs to plates. Top with pickled onions, tapenade, and peppers.

**Super fast tapenade recipe from about.com
20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste
Fresh cracked black pepper
Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper.
Mix well.
Refrigerate and use within two weeks.