HOT DOG GRILLED CHEESE
Steps:
- Heat a griddle or skillet over medium heat. Cook the hot dogs until golden brown, 2 to 3 minutes per side.
- Butter the outside of the hot dog buns. Place 2 slices of American cheese inside of each bun, then add a cooked hot dog. Return to the griddle and cook until the cheese is melted and the buns are nicely toasted, 2 to 3 minutes per side.
GRILLED TRIPLE-DECKER HOT DOG SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat grill to 450 degrees F.
- Grill the hot dogs until nice and charred on both sides, 3 to 4 minutes per side. Butter the cut sides of the hoagie roll halves and grill, cut side-down, until charred, 1 to 2 minutes.
- Using a skewer or the tip of a small paring knife, poke about 10 holes in the bottom of a TK pan. Spray the entire pan with nonstick cooking spray (this is an important step). Now, layer in this order: one-third each of the charred hot dogs, Cheddar, provolone and salami. Repeat the layers 2 more times, making sure to finish with a layer of salami. Make sure that every layer is a snug fit, like you would a lasagna.
- Put the pan on the grill and close the lid. Grill until the cheese has melted, 8 to 10 minutes. Remove from the grill and let rest for about 5 minutes. Run a paring knife around the edge of the pan to loosen the loaf. Turn the pan out onto a cutting board, unveiling the hot dog loaf. Slice the loaf crosswise into 6 pieces, just as you would a meatloaf. To build your sandwich: start with your hot dog loaf on the bottom bun, then top with mustard, lettuce, tomato and a sprinkling of celery salt. Finish with the top bun.
GRILLED HOT DOGS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 grilled hot dogs
Number Of Ingredients 4
Steps:
- Preheat a grill to medium. Lightly oil the grill grates.
- Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
- Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.
CHICAGO-STYLE HOT DOG GRILLED CHEESE
Whenever I travel to Chicago, I can't even get out of the airport before hitting up Gold Coast Dogs. The old-fashioned Chicago-style hot dog with neon green relish, the vinegary glory of a giardiniera, the heat of a banana pepper, fresh tomato, and poppy-seed bun--not to mention the snap of a good hot dog--lures me every time. Well, this grilled cheese has all of that and more--in this case, cheese. This one is for you, Second City!
Provided by Eric Greenspan
Categories main-dish
Time 1h20m
Yield 4 sandwiches
Number Of Ingredients 22
Steps:
- To make the giardiniera, combine all of the ingredients in a saucepan and bring to a boil over high heat, stirring to dissolve the salt. Transfer to a heatproof bowl, let cool, and then let marinate in the liquid until serving. (The giardiniera will keep in an airtight container in the refrigerator for up to 1 week.)
- To make the relish, combine all of the ingredients in a food processor and pulse until finely chopped and incorporated.
- To cook the hot dogs, in a saucepan, combine the beer and hot dogs and bring to a boil over high heat. Remove from the heat and let the hot dogs cool in the beer. On a charcoal or gas grill or a stove-top grill pan, sear the hot dogs over high heat, turning as needed, until lightly charred.
- Line up half of the bread slices on a work surface. Top each slice with 1/8 of the cheese, 3 tablespoons pickle relish, 1/2 hot dog (2 pieces), 1/4 cup drained giardiniera, 2 tomato slices, and another 1/8 of the cheese. Close the sandwiches with the remaining bread slices.
- Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
- Cut the sandwiches in half, plate, and serve.
CHEESY GRILLED HOT DOG SANDWICH...DONE YOUR WAY
Now this recipe happens to be my favorite, or "my way," but there are hundreds of combinations - toppings galore ... What not to add? I happen to love my hot dogs with onions, sauerkraut and pickles and of course yellow mustard, so this was my version, but you can make anything. I love fresh foods - but LOVE a good hot dog now and then. And feel free to use a turkey sausage or a turkey hot dog if you want, they work equally as well. Tomatoes, a variety of cheeses, pickles, sauerkraut, cabbage, peppers, onions, mustard, mayo, ketchup, chili, etc. An endless list. But what is different is ... bread vs bun; and grilled, and it gives a whole new meaning to the "Hot Dog." I saw a wonderful picture of a hot dog sandwich with cheese on the Photo Forum here on Zaar and it looked great, so I thought I would pass on my recipe. It originally was made as a mistake. One night, friends over and I was out of buns and chili, both I thought I had, so I used what I was on hand. My 3 friends loved them. And to this day I continue to make them this way. It is a bit different, but not difficult and very tasty!
Provided by SarasotaCook
Categories < 30 Mins
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mustard Mayo -- Just mix the mustard, mayonnaise and caraway seeds if you have them. If not mustard and mayonnaise is fine.
- Topping -- In a small saute pan, add the butter, onion and peppers and saute for 4-5 minutes on medium heat until soft and tender. The last minute or two add in the sauerkraut and stir until well combined and heated through. Using a fresh vs canned sauerkraut is best, but a good canned sauerkraut will work fine. Just keep warm on the back burner.
- Hot Dogs -- As the topping cooks, make the hot dogs. I love to grill mine. Indoor grill pan is great or even just a saute pan will work. I cut them lengthwise and just cook in a little butter. Medium heat and it doesn't take more than 3-4 minutes per side. Don't burn them, you just want them lightly golden brown is all. Remove, and set to the side.
- Sandwich -- First piece of rye bread down and slather with the mustard mayonnaise sauce. Then top with 1 slice of cheese, 2 hot dogs cut to fit the sandwich; the sauerkraut, onion and pepper mix, then topped with the chopped pickles and 1 more slice of cheese. Finish with the top slice of bread also slathered with the mustard mayonnaise sauce.
- Grill -- On a hot grill pan or saute pan, add the butter and bring to medium heat. Add the sandwich, and lightly weigh down using another pan - cast iron or a regular pan topped with a few canned foods to weigh it down. Use whatever you have. Cook on medium heat until golden brown, flip and cook the other side until golden brown and the cheese is gooey and beginning to melt.
- Serve -- Cut in half and enjoy. It is an "upscale" hot dog sandwich which is just great treat. Serve with a bowl of soup or fries for an easy dinner. ENJOY!
Nutrition Facts : Calories 942.2, Fat 63.6, SaturatedFat 30.3, Cholesterol 129.1, Sodium 3370, Carbohydrate 54.1, Fiber 5.8, Sugar 9.8, Protein 39.1
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