Hot Dog Sandwich Recipes

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:

• 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:

• In a small bowl, combine hot dogs, relish, chili sauce and mustard; mix well. Spread on six slices of bread; top with the remaining bread Freeze for up to 2 months. Remove from the freezer at least 4 hours before serving.

Steps:

• Heat 1/2 cup of the cream and 6 ounces of the chocolate in a saucepan over medium heat, stirring constantly until the chocolate melts smoothly into the cream. Remove from the heat and stir in the sugar until it melts. Let cool slightly and then add into the milk.
• Whip the remaining cream in a separate bowl to soft peaks. Fold the whipped cream into the milk mixture until well combined.
• Transfer to an ice cream machine and churn until the ice cream is the consistency of soft-serve, 20 minutes. In the last 2 minutes, add the remaining 6 ounces chocolate. Transfer to a clean airtight container and freeze for 2 hours.
• Lay out long pieces of plastic wrap on the counter. Place 4 heaping tablespoons of ice cream into the center of the plastic and wrap up tightly into a dowel shape. Return to the freezer for 1 hour longer to set up firmly before serving.
• Serve on red checker paper in the Hot Dog Buns and drizzle with Raspberry "Ketchup".
• Add the yeast to 1/4 cup of the milk and stir in the sugar. Let sit until the yeast begins to foam.
• Add the salt and then half of the flours, followed by the yeast mixture, half of the milk and half of the water to a stand mixer with the paddle attachment. Mix until a paste forms, and then add the remaining flours, 1 cup at a time, and the remaining milk and water until the dough begins to come together. Remove the paddle and switch to a dough hook, and then knead for 4 minutes.
• Form the dough into a ball and then transfer to a lightly-oiled bowl, spinning the bowl around the to make sure the dough is well coated. Cover with a tea towel and allow the dough to double in size, about 2 hours.
• Punch down the dough and form into 16 equal-size balls. Form the balls into 16 equal-size dowels and place side by side on a parchment-lined baking sheet, nearly touching. Allow the dough to double in size once again.
• Preheat the oven to 350 degrees F.
• Mix the egg with 1/4 teaspoon water in a bowl and brush each bun with egg wash. Bake until golden brown and fully cooked through, 20 minutes.
• Let cool completely before serving, about 1 hour.
• Combine the raspberries, sugar, lemon juice, vanilla and 1/4 cup water in a saucepot and boil for 5 minutes. Rub through a strainer using a ladle, and then add the pulp from the strainer back into the liquid and let cool before refrigerating until use.

Steps:

• Heat grill to 450 degrees F.
• Grill the hot dogs until nice and charred on both sides, 3 to 4 minutes per side. Butter the cut sides of the hoagie roll halves and grill, cut side-down, until charred, 1 to 2 minutes.
• Using a skewer or the tip of a small paring knife, poke about 10 holes in the bottom of a TK pan. Spray the entire pan with nonstick cooking spray (this is an important step). Now, layer in this order: one-third each of the charred hot dogs, Cheddar, provolone and salami. Repeat the layers 2 more times, making sure to finish with a layer of salami. Make sure that every layer is a snug fit, like you would a lasagna.
• Put the pan on the grill and close the lid. Grill until the cheese has melted, 8 to 10 minutes. Remove from the grill and let rest for about 5 minutes. Run a paring knife around the edge of the pan to loosen the loaf. Turn the pan out onto a cutting board, unveiling the hot dog loaf. Slice the loaf crosswise into 6 pieces, just as you would a meatloaf. To build your sandwich: start with your hot dog loaf on the bottom bun, then top with mustard, lettuce, tomato and a sprinkling of celery salt. Finish with the top bun.