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 HOT DOG-CHEESE SANDWICH
Whip up this Grilled Hot Dog-Cheese Sandwich recipe. If you love mustard-y, relish-topped hot dogs and grilled cheese sandwiches, you'll love Grilled Hot Dog Cheese Sandwiches, a tasty combination of the two!
Provided by My Food and Family
Categories Hot Sandwiches
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread 1 bread slice with mustard. Fill bread slices with relish, Singles and wieners.
- Spread outside of sandwich with margarine.
- Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.
Nutrition Facts : Calories 420, Fat 27 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 1130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
BIG DOG SANDWICH
Provided by Food Network
Time 22h20m
Yield 1 serving
Number Of Ingredients 50
Steps:
- Open the hoagie roll. Lay the brisket and pork on the bread, then add hot link to the middle. Pour the sauces on the meats; the BBQ Sauce goes on the brisket and the Mustard BBQ Sauce goes on the pork. Top with Feta Slaw and fold together to make one large sandwich.
- Preheat a smoker or oven for cooking at about 225 degrees F.
- Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
- Let sit 30 minutes, then chop meat.
- Grind beef and fat together through a meat grinder and put into a bus tub.
- Mix together garlic, sea salt, chile flakes, peppercorns, curing salt, cayenne and coriander seeds, then pour in 8 ounces cold water for even distribution.
- Add water and seasonings to the meat and toss for 2 minutes. Transfer to a plastic bag and let marinade in the refrigerator overnight.
- Put hog casings in warm salt water and let sit in the refrigerator overnight.
- Place hog casings on a sausage stuffer. Fill with filling, twisting into 6-inch links.
- Special equipment: a meat grinder; hog casings; sausage stuffer
- Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.
- Mix the mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket.
- Put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mix thoroughly until the liquid is gone.
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.
BRAZILIAN HOT DOG (CACHORRO QUENTE)
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saute pan, heat the oil over medium heat. Add the crushed red pepper, onions and green peppers and sweat until the onions are translucent, about 8 minutes. Add the beef, season with salt and pepper and cook, breaking it up with a spoon, until no longer pink, about 8 minutes. Add the garlic and continue to cook for 1 minute. Add the crushed tomatoes, hot dogs and 1/2 cup water and cook until the sauce thickens, about 15 minutes.
- For the hot dog build: On each fresh brat roll, place a hot dog, then some meat sauce, Parmesan, bacon bits, peas and shoestring potatoes. Top with a drizzle of yellow mustard.
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