Crosshatch Hot Dogs On Grilled Croissants

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1 tablespoon plus 1 teaspoon honey

1 tablespoon plus 1 teaspoon sherry vinegar

6 cups finely shredded green cabbage (from 1/2 small head)

3 fresh red chiles such as Fresno, seeded and thinly sliced


2 tablespoons unsalted butter, softened

2 tablespoons Dijon mustard

4 croissants, split but still attached on one side

4 large hot dogs

2 tablespoons ketchup

1 tablespoon soy sauce

1/2 teaspoon vegetable oil

1 large garlic clove, minced

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