Hot Dog Potato Salad Sandwich Recipes

Steps:

• Prepare hot dogs according to package directions.
• Meanwhile, toast the bread in the toaster, or if you are grilling your hot dogs, put the bread on the grill for a minute or two on each side.
• Spread one piece of bread with ketchup.
• Place the cheese slice on a second piece of bread.
• When the hot dogs are ready, slice them down the center lengthwise, and then again horizontally. You will then have four pieces that should fit onto the bread next to one another.
• Place the hot dog on the bread with cheese.
• Add any other condiments you'd like at this point (I know we like it simple with just the cheese and ketchup!).
• Top with the second slice of bread.

Steps:

• Bake the potato puffs as the label directs. Sprinkle with 1/2 teaspoon celery salt.
• Meanwhile, whisk the vinegar and mustard in a large bowl. Whisk in 3 tablespoons vegetable oil until smooth. Add the lettuce, cucumber, tomatoes and sliced pepperoncini; season with celery salt to taste. Toss to combine.
• Slice the hot dogs lengthwise about three-quarters of the way through; open like a book. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the hot dogs cut-side down. Cook until browned and crisp, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes.
• Divide the salad among plates; top each with a hot dog. Drizzle some mustard on the hot dogs, then top with the onion and relish. Add the potato puffs and whole pepperoncini.

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.

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.

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.

Steps:

• Spread half of mashed potatoes into bottom of a greased 2 1/2 qt.greased casserole.
• Top with half of hot dogs and half of sauerkraut.
• Repeat layers.
• Bake at 350 degrees for 45 minutes.

Steps:

• Either toasted or untoasted bread will work!
• Spread both slices of bread with either Miracle Whipp or mayonnaise as much as you like!
• Wash and slice your tomato and put two or three slices on one side of the bread then layer on the lettuce and pickles add the slice of cheese and top with the other slice of bread and you got a wonderful refreshing Salad Sandwich!.
• PS.
• try adding on your favorites like sliced avocado, jalapenos or bean sprouts maybe even some mandrain orange slices for a slightly sweet temptations!

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.

Steps:

• Spread 1/4 cup potato salad on each baguette slice. Layer with ham, tomato, pickle, eggs and onion.

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.