Cross Country Hot Dogs Recipes
CROSS-COUNTRY HOT DOGS
This tasty trio of hot dogs riffs on iconic regional sandwiches from Philadelphia, New Orleans, and Miami, each has all the key fixings. Grill a batch until charred, finish them off with your pick of Philly cheesesteak, muffaletta, or Cubano toppings, and send your ketchup on vacation.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Yield Makes 4
Number Of Ingredients 14
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.
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