Split Dog Foot-Longs

Name: Split Dog Foot-Longs
Ingredients: 2 tablespoons extra virgin olive oil; 4 foot-long hot dogs; 2 tablespoons butter; 2 tablespoons flour; 1 12 cups milk; 14 cup ketchup; 14 cup yellow mustard; 1 tablespoon chili powder; salt, to taste; ground black pepper, to taste; 2 cups shredded yellow cheddar cheese; 4 long buns, toasted; 12 cup sour dill pickle, chopped, for garnish; 12 cup hot pepper, sliced, for garnish; 1 small red onion, finely chopped, for garnish

15 ingredients

12 steps

Ingredients

2 tablespoons extra virgin olive oil
4 foot-long hot dogs
2 tablespoons butter
2 tablespoons flour
1 12 cups milk
14 cup ketchup
14 cup yellow mustard
1 tablespoon chili powder
salt, to taste
ground black pepper, to taste
2 cups shredded yellow cheddar cheese
4 long buns, toasted
12 cup sour dill pickle, chopped, for garnish
12 cup hot pepper, sliced, for garnish
1 small red onion, finely chopped, for garnish

Directions

1

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
2

Split each of the hot dogs (We use Angus Hot Dogs) open lengthwise without cutting all the way through, and lay them cut side down in the hot skillet (like a book).
3

Cook until golden brown and crispy, 5-6 minutes.
4

While the hot dogs are cooking up, place a medium pot over medium-high heat with the butter.
5

When the butter has melted, sprinkle in the flour and cook for about 1 minute.
6

Whisk in the milk, ketchup and mustard.
7

Add the chili powder, some salt and pepper, and bring up to a bubble.
8

Simmer until thickened, 2-3 minutes.
9

Remove the pot from the heat and stir in the cheese until melted.
10

Reserve warm.
11

When the hot dogs are ready, lay them griddle side-up in a toasted bun and top with some cheese sauce, pickles, hot peppers, and red onion.
12

Serve with Oil and Vinegar Slaw Salad and Doctored-Up Baked Beans alongside.