Hot Dog Grilled Cheese Sandwiches

grilled cheese sandwiches with hot dogs, caramelized onions and barbecue sauce

This grilled cheese with hot dogs, caramelized onions, cheddar, barbecue sauce, mustard is what a back-to-school lunch box needs!!! 

‘Tis the last day of winter break <— Back to packing school lunch boxes. 

 Hot dog + Grilled cheese!!! 💡💡

Real kid pleaser, duh. 

(Quick true story : My son shared a bite of this sandwich with a friend at school. That kid after one bite ” you’ve got to ask your mom to share this recipe on her blog” )

It’s that good y’all!!! 

It’s real simple, let me explain, 

——Caramelize sliced onions (can be made ahead and stored in the refrigerator for up to a week ….morning convenience)

——Spread mayo on both outer sides of the 2 bread slices 

On the inside – spread barbecue sauce and mustard –> caramelized onions –> cheddar –> hot dogs –> cook on both sides until golden perfection!!! 

I love cooking grilled cheese sandwiches in a waffle iron. click here for another kid favorite. 





grilled cheese sandwiches with hot dogs, caramelized onions and barbecue sauce

grilled cheese sandwiches with hot dogs, caramelized onions and barbecue sauce

grilled cheese sandwiches with hot dogs, caramelized onions and barbecue sauce




Skill level – Intermediate

Hot Dog Grilled Cheese Sandwiches

Ingredients:

1 tablespoon olive or vegetable oil

1 large onion, thinly sliced

4 hot dogs

3 tablespoons barbecue sauce

3 teaspoons dijon mustard

6 slices buttermilk bread or any other firm white bread 

1/4 cup mayonnaise

1 1/2 cups grated cheddar cheese

Preparation:

Make caramelized onions:

Heat oil in small non-stick skillet over low heat. Add sliced onions and stir occasionally until golden (will take about 15 -20 minutes). Take off heat and proceed with sandwiches or let cool and store in the refrigerator for up to a weak. 

Proceed to sandwiches:

1. Cut each half dog in half and then slit each half into two, vertically <— you will get 4 pieces per hot dog and a total of 16 pieces (refer pictures). This size makes them perfect for sandwich bread. 

2. Stir together barbecue sauce and dijon mustard in a small bowl, until smooth. 

Working with one sandwich at a time, 

1. Take 2 slices of bread, spread some mayonnaise on one side of each slice and place mayo side down on a plate. 

2. Spread one-third of barbecue sauce-mustard mixture on one slice (non-mayo side). Followed by one-third caramelized onions,  then 1/2 cup of  cheddar and then arrange 5 pieces of cut hot dogs in a single layer. 

4. Top with other bread slice (mayo side up).

5. Place a cast-iron or non-stick pan over medium heat. Once hot, carefully transfer sandwiches (holding them on both sides). Cook until deep golden on both sides (occasionally press sandwich with a wide spatula while cooking to help them adhere well and crisp up). 

6. Remove sandwich on to a plate and proceed with remaining two sandwiches.

(If you are packing for lunch box, then place hot sandwiches on a wire rack to cool and then pack ’em)

Makes 3 sandwiches.


(Recipe adapted from a similar combination of flavors that I found online several years ago. Unfortunately, I couldn’t find it anymore, hence I came up with my creation)

 

(hotdog)

 

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