Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 30 2024
Labor Day - Grilled Triple-Decker Hot Dog Sandwich
Image From foodnetwork.com
6 jumbo hot dogs, butterflied
Unsalted butter, melted, for brushing
6 hoagie rolls (preferably poppy seed), halved lengthwise
Nonstick cooking spray
1/3 pound yellow Cheddar, sliced
1/3 pound provolone, sliced
1/3 pound genoa salami, thinly sliced
1/4 cup yellow mustard
1/2 head iceberg lettuce, thinly sliced
2 beefsteak tomatoes, sliced 1/4-inch-thick
Celery salt, for serving
Heat grill to 450 degrees F.
Grill the hot dogs until nice and charred on both sides, 3 to 4 minutes per side. Butter the cut sides of the hoagie roll halves and grill, cut side-down, until charred, 1 to 2 minutes.
Using a skewer or the tip of a small paring knife, poke about 10 holes in the bottom of a disposable aluminum loaf pan. Spray the entire pan with nonstick cooking spray (this is an important step). Now, layer in this order: one-third each of the charred hot dogs, Cheddar, provolone and salami. Repeat the layers 2 more times, making sure to finish with a layer of salami. Make sure that every layer is a snug fit, like you would a lasagna.
Put the pan on the grill and close the lid. Grill until the cheese has melted, 8 to 10 minutes. Remove from the grill and let rest for about 5 minutes. Run a paring knife around the edge of the pan to loosen the loaf. Turn the pan out onto a cutting board, unveiling the hot dog loaf. Slice the loaf crosswise into 6 pieces, just as you would a meatloaf. To build your sandwich: start with your hot dog loaf on the bottom bun, then top with mustard, lettuce, tomato and a sprinkling of celery salt. Finish with the top bun.