Cross Country Hot Dogs Food

CROSS-COUNTRY HOT DOGS

Steps:

• Preheat broiler with a rack in upper third. Split hot dog buns. Grill hot dogs over medium-high heat until charred in places, 3 to 4 minutes; tent with foil to keep warm.
• Philly Cheesesteak: On a rimmed baking sheet, toss peppers and onion with oil and season with salt and pepper. Broil until tender, 6 to 7 minutes. Broil hot dog buns until toasted, 1 minute. In a saucepan over medium heat, cook cheese, milk, and a pinch of salt, stirring, until cheese melts, about 2 minutes. Top buns with grilled hot dogs, peppers, onion, and sauce; serve.
• Muffuletta: In a small bowl, combine tapenade and artichoke hearts. Layer mozzarella into cut sides of buns; place on a rimmed baking sheet. Broil until cheese melts, 1 to 2 minutes. Top with hot dogs and olive-artichoke mixture; serve.
• Cubano: Layer ham and cheese into cut sides of buns; place on a rimmed baking sheet. Broil until cheese melts, 1 to 2 minutes. Top with hot dogs, mustard, and pickles; serve.

CROSSHATCH HOT DOGS ON GRILLED CROISSANTS

Steps:

• In a large bowl, stir the honey with the sherry vinegar until the honey is dissolved.
• Add the shredded cabbage and red chiles, season with salt and toss.
• Let stand until the cabbage is slightly softened, tossing a few times, about 15 minutes.
• Meanwhile, in a small bowl, blend the butter and the mustard.
• Gently spread the cut sides of the croissants with the butter.
• Light a grill.
• Thread each hot dog lengthwise onto a thick metal or wooden skewer.
• With a small, sharp knife, make cuts at an angle in 3 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog.
• The cuts should look like rounded half circles.
• Lightly run the knife down the center of the cuts to halve the half circles.
• On a large plate, mix the ketchup with the soy sauce, oil and garlic.
• Turn to coat each hot dog with the mixture.
• Grill the croissants over high heat, cut side down, until toasted, about 30 seconds.
• Turn and grill the other side for about 10 seconds.
• Grill the hot dogs over high heat all over, until nicely charred and the cuts open up, about 2 minutes total; the hot dogs should resemble pine cones.
• Mound the cabbage salad on one half of each croissant, set the hot dogs on top and serve.