Hot Dog Sandwich

1 diagonally cut sandwich on a black board.

This Hot Dog Sandwich is made amazing with caramelized onions, cheddar, barbecue sauce, mustard is what a back-to-school lunch box needs!!!

Course Dinner

Cuisine American

Keyword hot dog sandwich

Prep Time 25

Cook Time 40

Servings sandwiches

Calories 548kcal

Author Maria Doss

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

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

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