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European Wieners on Focaccia with Summer-Herb Ranch Slaw.

Preparation Time
8 hours+
Cooking Time
15 minutes

One of our favourites, @ChezChanelle puts an elegant European spin on a summertime classic. European Wieners, loaded with pickly sauerkraut and herbed ranch slaw on top of flavourful focaccia bread.


  • 1 Pkg. Grimm’s European Wieners
  • 1 loaf Focaccia bread (homemade or store-bought)
  • 1 tbsp olive oil

Ranch Slaw

  • 3/4 cup mayo
  • 1 tbsp honey
  • 1 tbsp white wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt and 1/2 tsp black pepper 
  • 3 tbsp fresh summer herbs, chopped (1 tbsp chopped fresh dill, 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh chives)
  • 1 bag of chopped cabbage and carrot mix (about 6 cups)


  • Grainy Dijon mustard
  • Pickled red onion
  • Sauerkraut
  • Banana peppers


  1. Start by making the Ranch Slaw so that it can chill for as long as possible (or makeup to 8 hours ahead of time and keep it chilled). Combine all the ingredients except the cabbage and whisk until well combined. Taste and adjust salt and pepper to your taste.
  2. Add dressing mixture to chopped cabbage and mix until well combined. Cover and chill until ready to eat (I recommend chilling for 1-2 hours if you can).
  3. Preheat a BBQ or Grill pan to medium heat. Slice one loaf of focaccia into 4-6 rectangles depending on the size of your loaf (should be about 5-6 inches long and 3 inches wide). Brush each side with olive oil.
  4. Add the wieners to preheated grill and cook until nicely charred (about 10 minutes). At the 5 minute mark, add the oiled focaccia to the grill (bottom down) and grill for about 5 minutes, until toasted.
  5. Place the wiener on the focaccia (bottom side up) and dress your wiener with your favourite toppings, shown here with Grainy dijon, pickled red onion, sauerkraut, and pickled banana peppers.
  6. Serve with a side of chilled Ranch Slaw (or if you’re feeling adventurous, load up your link even more and put it right on top!). Enjoy!