RECIPE FOR CHICAGO STYLE HOT DOG RECIPES

Name: Sonoran Style Hot Dog
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: mexican
Ingredients: 8 large hot dogs, preferably 6 to 1s (6 hot dogs to a pound); 8 thin slices bacon, such as Oscar Mayer; 4 tablespoons salted butter, at room temperature; 8 fresh bolillo rolls, each sliced into a "pocket" to catch all the fillings (see Cook's Note); 1 cup refried beans, warmed; 2 avocados, dicedu00A0; 2 firm, ripe Roma tomatoes, dicedu00A0; 1 small red onion, dicedu00A0; 1 cup pickled jalapenos, drainedu00A0; Zesty Mayo, recipe follows; Fresh cilantro leaves, for garnishu00A0; Hot sauce, for serving; 1/2 cup finely chopped fresh cilantro; 1/4 cup mayonnaise; 1 tablespoon hot sauceu00A0; Zest and juice of 1 lime; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepperu00A0

SONORAN STYLE HOT DOG RECIPE | JEFF MAURO | FOOD NETWORK

Sonoran Style Hot Dog Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Total Time 1 hours 5 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

8 large hot dogs, preferably 6 to 1s (6 hot dogs to a pound)
8 thin slices bacon, such as Oscar Mayer
4 tablespoons salted butter, at room temperature
8 fresh bolillo rolls, each sliced into a "pocket" to catch all the fillings (see Cook's Note)
1 cup refried beans, warmed
2 avocados, diced
2 firm, ripe Roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapenos, drained
Zesty Mayo, recipe follows
Fresh cilantro leaves, for garnish
Hot sauce, for serving
1/2 cup finely chopped fresh cilantro
1/4 cup mayonnaise
1 tablespoon hot sauce
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere.
Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside.
Butter the outsides of the "pocketed" rolls and gently griddle them until just golden brown.
Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce.
Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.

HOW TO MAKE THE BEST CHICAGO-STYLE HOT DOGS RECIPE

How to Make the Best Chicago-Style Hot Dogs Recipe image

Chicago-Style Hot Dogs are topped with tomatoes, relish, onion, pickles, and sport peppers. No ketchup allowed. Head to Delish.com for the recipe.

Provided by Makinze Gore

Categories dinner party Sunday lunch tailgate meat

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 hot dog buns
3 tbsp. melted butter
1 tbsp. poppy seeds
4 hot dogs
1 tbsp. yellow mustard
1/4 c. pickle relish
1/4 white onion, finely chopped
1 tomato, sliced into half moons
4 pickle spears
8 sport peppers
1/2 tsp. celery salt

Steps:

Preheat oven to 350°. Brush outside of hot dog buns with butter and sprinkle poppy seeds on top. Place buns, seam side down, on a baking sheet. Bake until lightly toasted and poppy seeds stick to bun, 10 minutes. In a large pot of boiling water, add hot dogs and boil until warmed through, 5 minutes. Place hot dogs in buns and then top with mustard, onion, relish, tomato slices, pickle spear, sport peppers, and a pinch of celery salt.

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