Hot Dog Potato Salad Sandwich Food

HOT DOG & POTATO SALAD SANDWICH

Steps:

• Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
• Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
• Top the hot dog slices with potato salad and spread evenly.
• Layer hard boiled egg slices on top of potato salad.
• Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.

GRILLED TRIPLE-DECKER HOT DOG SANDWICH

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.

A POTATO SALAD SANDWICH

Steps:

• Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.

HOT DOG SPREAD / DIP

Steps:

• Cut hot dogs into 1/2 inch pieces, place in food processer and pulse on low until chopped (not smooth). Add mustard, onion, pickle relish and dash of pepper, pulse on low until meat is a bit finer. Add salad dressing and pulse on low until almost smooth.

HOT DOG A LA POTATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.
• Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.

HOT DOG SALAD

Steps:

• In a large bowl whisk together the mustard, sour cream, vinegar, mustard powder, pepper and salt. Add oil in a slow, steady stream while whisking. Set aside.
• Seperate the buns, lay them on a baking sheet and spray with cooking spray. Season with salt and pepper and bake for about 5 minutes in a 350°F oven.
• Cut the hot dogs into rounds and sauté until lightly browned. Add the tortellini to the sauté pan and toss a few times.
• Still the onion, celery, hot dogs and tortellini into the dressing.
• Add the lettuce and toss until everything in coated.
• Serve with the toasted buns.

BAKED HOT DOG SANDWICHES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Stir the hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl; spoon into the hot dog buns. Wrap each sandwich in aluminum foil.
• Bake in the preheated oven until hot, about 20 minutes. Serve immediately.