Grilled Cheese Hot Dog Recipes

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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

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.

GRILLED HOT DOG-CHEESE SANDWICH



Grilled Hot Dog-Cheese Sandwich image

Whip up this Grilled Hot Dog-Cheese Sandwich recipe. If you love mustard-y, relish-topped hot dogs and grilled cheese sandwiches, you'll love Grilled Hot Dog Cheese Sandwiches, a tasty combination of the two!

Provided by My Food and Family

Categories     Hot Sandwiches

Time 15m

Yield 1 serving

Number Of Ingredients 6

2 slices white bread
1/2 tsp. HEINZ Yellow Mustard
1 tsp. CLAUSSEN Sweet Pickle Relish
1 KRAFT Singles
1 OSCAR MAYER Wiener, cut into 1/4-inch-thick slices
2 tsp. soft margarine

Steps:

  • Spread 1 bread slice with mustard. Fill bread slices with relish, Singles and wieners.
  • Spread outside of sandwich with margarine.
  • Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Nutrition Facts : Calories 420, Fat 27 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 1130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g

CHEESY GRILLED HOT DOG SANDWICH...DONE YOUR WAY



Cheesy Grilled Hot Dog Sandwich...done Your Way image

Now this recipe happens to be my favorite, or "my way," but there are hundreds of combinations - toppings galore ... What not to add? I happen to love my hot dogs with onions, sauerkraut and pickles and of course yellow mustard, so this was my version, but you can make anything. I love fresh foods - but LOVE a good hot dog now and then. And feel free to use a turkey sausage or a turkey hot dog if you want, they work equally as well. Tomatoes, a variety of cheeses, pickles, sauerkraut, cabbage, peppers, onions, mustard, mayo, ketchup, chili, etc. An endless list. But what is different is ... bread vs bun; and grilled, and it gives a whole new meaning to the "Hot Dog." I saw a wonderful picture of a hot dog sandwich with cheese on the Photo Forum here on Zaar and it looked great, so I thought I would pass on my recipe. It originally was made as a mistake. One night, friends over and I was out of buns and chili, both I thought I had, so I used what I was on hand. My 3 friends loved them. And to this day I continue to make them this way. It is a bit different, but not difficult and very tasty!

Provided by SarasotaCook

Categories     < 30 Mins

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 11

8 hot dogs, cut lengthwise
8 slices rye bread
2 teaspoons butter (1 teaspoon to saute the onions, 1 to cook the hot dogs)
1 cup sauerkraut, drained
1/3 cup peppardew bell pepper, chopped (you can use any pepper you want, I like a bit of spice and sweet but jalapeno, cubanelle works well )
1 medium onion, cut in quarters and thin sliced
2 kosher garlic dill pickles, chopped
8 slices cheese (2 per sandwich, I like white cheddar but use your favorite)
4 tablespoons mayonnaise
4 tablespoons yellow yellow mustard
1 pinch caraway seed

Steps:

  • Mustard Mayo -- Just mix the mustard, mayonnaise and caraway seeds if you have them. If not mustard and mayonnaise is fine.
  • Topping -- In a small saute pan, add the butter, onion and peppers and saute for 4-5 minutes on medium heat until soft and tender. The last minute or two add in the sauerkraut and stir until well combined and heated through. Using a fresh vs canned sauerkraut is best, but a good canned sauerkraut will work fine. Just keep warm on the back burner.
  • Hot Dogs -- As the topping cooks, make the hot dogs. I love to grill mine. Indoor grill pan is great or even just a saute pan will work. I cut them lengthwise and just cook in a little butter. Medium heat and it doesn't take more than 3-4 minutes per side. Don't burn them, you just want them lightly golden brown is all. Remove, and set to the side.
  • Sandwich -- First piece of rye bread down and slather with the mustard mayonnaise sauce. Then top with 1 slice of cheese, 2 hot dogs cut to fit the sandwich; the sauerkraut, onion and pepper mix, then topped with the chopped pickles and 1 more slice of cheese. Finish with the top slice of bread also slathered with the mustard mayonnaise sauce.
  • Grill -- On a hot grill pan or saute pan, add the butter and bring to medium heat. Add the sandwich, and lightly weigh down using another pan - cast iron or a regular pan topped with a few canned foods to weigh it down. Use whatever you have. Cook on medium heat until golden brown, flip and cook the other side until golden brown and the cheese is gooey and beginning to melt.
  • Serve -- Cut in half and enjoy. It is an "upscale" hot dog sandwich which is just great treat. Serve with a bowl of soup or fries for an easy dinner. ENJOY!

Nutrition Facts : Calories 942.2, Fat 63.6, SaturatedFat 30.3, Cholesterol 129.1, Sodium 3370, Carbohydrate 54.1, Fiber 5.8, Sugar 9.8, Protein 39.1

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

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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