Classic Grilled Cheese Hot Dog Recipes

CLASSIC GRILLED CHEESE HOT DOG

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.

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.

CHICAGO-STYLE HOT DOG GRILLED CHEESE

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.