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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Put everyday hot dogs into high gear! Serve with Oil and Vinegar Slaw Salad. 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.
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