Turn your Cubano, Philly cheesesteak, or muffaletta into a hot dog this summer.

By Victoria Spencer
June 24, 2020
three varieties of cross-country hot dogs
Credit: Kirsten Francis

While we love ketchup as much as the next person, when it comes to hot dogs we like to get a little creative. That's why we tasked associate food editor Riley Wofford with creating something different for grilling season this summer. Her idea is genius we're sure you'll agree; using hot dogs as the vehicle for the flavor profiles of classic sandwiches and serving them in hot dog buns. If you're a fan of the Cubano, muffaletta, or Philly cheesesteak, or you just appreciate any opportunity to sample a grilled hot dog, you're going to like this.

First, a couple of helpful pointers from Riley: "I like an all-beef frank, like Brooklyn Hot Dog Co. and Nathan's." And instead of the tradition hot dog buns that are split at the side, "We like split-top hot dog buns in the test kitchen (the kind that you see used for lobster rolls). Not only do they present well but I think these buns hold everything together much better. They're flat at the bottom, so everything isn’t going to fall out when you pack the toppings on." 

Philly Cheesesteak Hot Dogs

An all-beef hot dog makes an admirable sub for the chopped beefsteak in Philadelphia's most famous sandwich, then the hot dog gets all the classic peppers and onions and Riley's "really quick make-shift Cheese-Whiz situation." 

Muffaletta Hot Dog

A quick version of the olive salad that is the star of this cured meat-packed New Orleans sandwich makes an intense topping for a hot dog. Creamy mozzarella plays a supporting role.

Cubano Hot Dog

Shown on the right, the hot dog replaces the pork loin in this famous sandwich. We keep the ham but make it thinly sliced as a topping for the dog along with Swiss cheese, dill pickles, and yellow mustard. 


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