Split Dog Foot-Longs

Put everyday hot dogs into high gear! Serve with Oil and Vinegar Slaw Salad.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 hot dogs

Ingredients

• 2  tablespoons extra virgin olive oil
• 4  foot-long  hot dogs
• 2  tablespoons butter
• 2  tablespoons flour
• 1 1⁄2 cups milk
• 1⁄4 cup ketchup
• 1⁄4 cup yellow mustard
• 1  tablespoon chili powder
•  salt, to taste
•  ground black pepper, to taste
• 2  cups  shredded yellow cheddar cheese
• 4  long  buns, toasted
• 1⁄2 cup sour dill pickle, chopped, for garnish
• 1⁄2 cup  hot pepper, sliced, for garnish
• 1  small red onion, finely chopped, for garnish

Directions

1. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Split each of the hot dogs (We use Angus Hot Dogs) open lengthwise without cutting all the way through, and lay them cut side down in the hot skillet (like a book). Cook until golden brown and crispy, 5-6 minutes.
2. While the hot dogs are cooking up, place a medium pot over medium-high heat with the butter. When the butter has melted, sprinkle in the flour and cook for about 1 minute. Whisk in the milk, ketchup and mustard. Add the chili powder, some salt and pepper, and bring up to a bubble. Simmer until thickened, 2-3 minutes. Remove the pot from the heat and stir in the cheese until melted. Reserve warm.
3. When the hot dogs are ready, lay them griddle side-up in a toasted bun and top with some cheese sauce, pickles, hot peppers, and red onion. Serve with Oil and Vinegar Slaw Salad and Doctored-Up Baked Beans alongside.