Grilled Cheese Dogs (Print version)
Buttery toasted buns wrapped around seared hot dogs and melty cheese, all made in one skillet in about 20 minutes.
# Ingredients:
For the dogs
01 -
4 hot dog buns, split but still attached
02 -
4 beef hot dogs, split lengthwise but not cut all the way through
03 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
04 -
1/2 cup (55 g) shredded Monterey Jack cheese
05 -
2 scallions, thinly sliced
For the buttered buns
06 -
3 tablespoons (42 g) unsalted butter, softened
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon onion powder
09 -
1/8 teaspoon black pepper
For serving
10 -
Mustard, ketchup, pickle spears, or hot sauce, optional
# Instructions:
01 -
Open each hot dog bun carefully without separating the hinge. Press each bun flat with a rolling pin or the palm of your hand.
02 -
Stir the softened butter with garlic powder, onion powder, and black pepper. Spread the mixture on the outside of each flattened bun.
03 -
Heat a large nonstick skillet over medium-high heat. Add the split hot dogs cut-side down and cook for about 2 minutes, then turn and cook 1 minute more until browned. Transfer to a plate.
04 -
Reduce the heat to medium-low. Place one bun butter-side down in the skillet, then sprinkle with cheddar and Monterey Jack. Add one seared hot dog and a few scallions.
05 -
Sprinkle a little more cheese over the hot dog, cover the skillet, and cook for 1-2 minutes until the cheese melts and the bottom is golden. Fold the bun closed with a spatula.
06 -
Toast the folded dog for 30-60 seconds per side until crisp. Repeat with the remaining buns, hot dogs, cheese, and scallions. Serve hot with condiments.
# Good to know:
01 -
Best eaten right away while the bun is crisp and the cheese is melted.
02 -
Use medium-low heat after assembling so the cheese melts before the bun gets too dark.
03 -
Recipe can be doubled. Cook in batches so the pan is not crowded.