Hot Dog Grilled Cheese Sandwiches

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. 

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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)