When I first saw the post on
http://www.tasteandtellblog.com/ for the Cubano Hot Dog, it was all over. How could I not love this? How could anyone not love this? The recipe originally came from Rachel Ray. It is so perfect in its simplicity, and makes for a quick weeknight dinner, or would knock the socks of your guests at a cookout! Hmm...maybe when the new deck is unveiled these might be on the menu.
The cast of characters: pork or beef hot dogs, hot dog rolls, yellow mustard (Bob had to have spicy mustard because he is a mustard snob-
whatever), diced green chilies (we used yellow banana pepper rings) deli ham, Swiss cheese, and pickle spears. Heads up! Your taste buds are going to thank you for this :-)
Preheat your broiler. Heat a griddle pan or skillet. Split your dogs and open them up like a book. You're going to grill them on both sides until they get nice and crispy! Oh...I can barely wait!
Load the mustard on the buns! I'm talkin'
lots of mustard!!!
Top with deli ham,
Swiss cheese,
peppers (okay, peppers should really go on before the ham and cheese-but when have I ever done things in the right order?). I got a little ahead of myself and had to go back and add the peppers. And even though I rarely eat these hot yellow pepper rings, they are a
must on these sandwiches. I am absolutely telling you the truth on this...trust me!
Put those bad boys on a baking sheet and slide them under the broiler. You want the cheese to get gooey and melty (is that even a word? Apparently not. My spell check just highlighted it bright yellow. Well, I like it and it's staying!)
Looks like the dogs are ready! Pull the buns out of the oven and assemble the sanwiches. Put the dogs on the bed of melty cheese and place a pickle spear down the middle.
Behold the Cubano Hot Dogs! I sincerely hope you enjoy them as much as Bob and I did - and will again soon! Thanks Deb for posting this great recipe!
Cubano Hot Dogs
http://www.tasteandtellblog.com/2011/06/saturdays-with-rachael-ray-cubano-hot-dogs/
Serves 8 Total Time: 15 minutes
Ingredients:
8 pork or beef hot dogs
8 good quality hot dog rolls, split
yellow mustard
1 (4 oz) can diced green chilies, drained
8 slices mild deli ham
8 thin slices good quality Swiss cheese
8 pickle spears
Directions:
Preheat the broiler. Heat a griddle pan or skillet over medium-high heat. Cut the hot dogs open lengthwise and open them up like a book. Grill them until crispy on both sides.
Arrange the hot dog buns on a baking sheet. Top the rolls with lots of mustard, the green chilies, ham and cheese. Place under the broiler until the cheese is melted.
Put the hot dogs on top of the melted cheese and fill the crevice with a pickle spear.
