Classic Grilled Cheese Hot Dog Recipes

CLASSIC GRILLED CHEESE HOT DOG

Classic Grilled Cheese Hot Dog image

Hot dang, have we got a hot dog for you! Our Classic Grilled Cheese Hot Dog is a great take on two timeless dishes that is perfectly poised to please. Plus, our Classic Grilled Cheese Hot Dog is ready to enjoy in just 10 minutes. Try this simple and satisfying dish today.

Provided by My Food and Family

Categories Meal Recipes

Time 10m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 OSCAR MAYER Wiener
1 hot dog bun
2 KRAFT Singles, cut diagonally in half
1 tsp. butter or margarine, softened

Steps:

Heat small heavy nonstick skillet on medium-low heat. Meanwhile, partially cut wiener lengthwise in half, being careful to not all the way through to opposite side of wiener.
Add wiener, cut sides down, to skillet; cook 1 min. on each side or until lightly browned on both sides.
Place bun, cut sides up, on work surface. Place 2 Singles pieces on bottom half of bun; top with wiener and remaining Singles pieces. Fold over top of bun to enclose filling. Spread outside of sandwich with butter.
Cook 3 min. on each side or until Singles are melted and sandwich is golden brown on both sides.

Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1080 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 7 g, Protein 16 g

HOT DOG GRILLED CHEESE

Hot Dog Grilled Cheese image

Provided by Katie Lee Biegel

Categories main-dish

Time 15m

Yield 8 hot dogs

Number Of Ingredients 4

Ingredients

8 high-quality hot dogs, butterflied
2 tablespoons butter, at room temperature
8 New England-style hot dog buns (split top)
16 slices American 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.

CHICAGO-STYLE HOT DOG GRILLED CHEESE

Chicago-Style Hot Dog Grilled Cheese image

Whenever I travel to Chicago, I can't even get out of the airport before hitting up Gold Coast Dogs. The old-fashioned Chicago-style hot dog with neon green relish, the vinegary glory of a giardiniera, the heat of a banana pepper, fresh tomato, and poppy-seed bun--not to mention the snap of a good hot dog--lures me every time. Well, this grilled cheese has all of that and more--in this case, cheese. This one is for you, Second City!

Provided by Eric Greenspan

Categories main-dish

Time 1h20m

Yield 4 sandwiches

Number Of Ingredients 22

Ingredients

12 ounces Swiss cheese, sliced or grated
8 slices poppy-seed bread
2 carrots, peeled and cut into small dice
1/2 head cauliflower, cut into tiny florets
1 celery stalk, cut into small dice
1 red bell pepper, seeded and cut into small dice
3 oregano sprigs
2 cloves garlic, crushed
1/2 cup water
1/2 cup distilled white vinegar
1/4 cup kosher salt
2 cups olive oil
10 jarred banana peppers, stemmed and roughly chopped
1/2 cup chopped sweet dill pickles
2 shallots, roughly chopped
1/4 cup sugar
1/4 cup cider vinegar
2 drops blue food coloring (if neon green is your desired look!)
One 12-ounce bottle of your favorite beer
Two 8-inch-long all-beef hot dogs, halved lengthwise and then crosswise
8 tomato slices
4 tablespoons unsalted butter, for finishing

Steps:

To make the giardiniera, combine all of the ingredients in a saucepan and bring to a boil over high heat, stirring to dissolve the salt. Transfer to a heatproof bowl, let cool, and then let marinate in the liquid until serving. (The giardiniera will keep in an airtight container in the refrigerator for up to 1 week.)
To make the relish, combine all of the ingredients in a food processor and pulse until finely chopped and incorporated.
To cook the hot dogs, in a saucepan, combine the beer and hot dogs and bring to a boil over high heat. Remove from the heat and let the hot dogs cool in the beer. On a charcoal or gas grill or a stove-top grill pan, sear the hot dogs over high heat, turning as needed, until lightly charred.
Line up half of the bread slices on a work surface. Top each slice with 1/8 of the cheese, 3 tablespoons pickle relish, 1/2 hot dog (2 pieces), 1/4 cup drained giardiniera, 2 tomato slices, and another 1/8 of the cheese. Close the sandwiches with the remaining bread slices.
Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
Cut the sandwiches in half, plate, and serve.

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