This Hot Dog Sandwich is made amazing with 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.
Hot Dog Sandwich
Ingredients
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 4 hot dogs
- 3 tablespoons bbq sauce
- 3 teaspoons dijon mustard
- 6 slices buttermilk or firm white bread
- ¼ cup mayonnaise
- 1 ½ cups shredded cheddar cheese
Instructions
- 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 week.
- 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.
- Stir together barbecue sauce and dijon mustard in a small bowl, until smooth.
- Working with one sandwich at a time, take 2 slices of bread, spread some mayonnaise on one side of each slice and place mayo side down on a plate.
- Spread one-third of barbecue sauce-mustard mixture on one slice (non-mayo side). Followed by one-third caramelized onions, then ½ cup of cheddar and then arrange 5 pieces of cut hot dogs in a single layer. Top with other bread slice (mayo side up).
- 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).
- Remove sandwich on to a plate and proceed with remaining two sandwiches.
Notes
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
Kelsie | the itsy-bitsy kitchen
This really would be a kid pleaser! And a grown-up pleaser because I want one!
Maria Doss
He he, thank you Kelsie:)
Kim | The Baking ChocolaTess
OMG...this sandwich brings me back to my childhood. I used to make these all the time but with cheddar cheese, hot dogs and buttered bread. MMmm grilled onions and bbq and mustard too...sounds super yummy Maria!!
Maria Doss
Aaah, thank you Kim 🙂
Katherine | Love In My Oven
This would be a childhood dream lunch. I only ever got bologna sandwiches 🙁 I bet even my picky son would eat it!! The grilled onions are killer!
Kelly @ Kelly Lynns Sweets and Treats
This is sandwich genius Maria!! I wish my mom made me sandwiches like this growing up!! I will have to make this for me stepson 🙂