Split Dog Foot-Longs
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
4 hot dogs
- Serves:
- 4
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
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.