Moon Doggie Recipe

Bring 2 cups of water or a water-beer mixture to a gentle simmer in a medium saucepan. Reduce heat to low so it’s barely simmering.

Place the quarter-pound all-beef franks in the simmering liquid and poach for 6–8 minutes until heated through. Do not boil vigorously — gentle simmering keeps the franks plump and juicy.

Remove franks from the liquid and pat dry with a paper towel.

Heat skillet

Heat a skillet or griddle over medium heat. Add 1 tsp neutral oil or butter and split the buns if not pre-split.

Place buns cut-side down and toast 30–60 seconds until lightly golden and crisp. Remove and set aside.

While franks poach, thinly slice the red onion and tomato. If using whole dill pickles, slice lengthwise into spears or thin rounds as desired. Drain Greek peppers (pepperoncini) and slice into rings if not pre-sliced.

Lightly season tomato slices with a pinch of kosher salt and a grind of black pepper to enhance flavor.

Spread 1 tablespoon mayonnaise evenly on the inside bottom of the toasted bun. Add 1 teaspoon yellow mustard either mixed into the mayo or dotted on top, depending on preference.

Place the hot frank into the prepared bun.

Layer toppings in this order: dill pickle slices (arrange 2–3 pieces along the length), a few thin red onion slices, 2 tomato slices (or 1 if large), and 2–3 Greek pepper rings. Adjust quantity to fit the bun and personal taste.

Finish with a light pinch of kosher salt and a grind of black pepper over the tomato and onions. If using, sprinkle chopped fresh parsley or dill as a garnish.

Serve the Moon Doggie immediately while the frank is hot and the bun is slightly crisp. Offer extra mustard, mayo, pickles or Greek peppers on the side.