Hot Dog Recipe

Snarflettes

1. 1

   Prepare toppings

   Place the diced white onion in a small bowl and set near the work area. Measure out mustard, ketchup, and sweet dill pickle relish into small ramekins or spoons so assembly is quick. If using shredded cheddar or jalapeño slices, have them ready.

2. 2

   Heat the hot dogs (poach method)

   Pour 1 cup water into a medium skillet or shallow pan and bring to a gentle simmer over medium heat. Add the hot dogs and reduce heat to low–medium so the water stays at a bare simmer (small bubbles). Poach the hot dogs for 5–6 minutes, turning once or twice, until heated through and slightly plumped. Remove the hot dogs with tongs and set on a plate.

3. 3

   Toast the buns

   Wipe the skillet dry and return to medium heat. Spread 2 tablespoons softened butter evenly across the cut sides of the 6 buns. Place buns, buttered side down, in the hot skillet and toast 60–90 seconds until golden brown and crisp. Watch closely to avoid burning. Remove toasted buns and keep warm.

4. 4

   Season

   Lightly sprinkle the inner sides of the toasted buns with the 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, distributing evenly among the buns.

5. 5

   Assemble the Snarflettes

   Place one hot dog into each toasted bun. Add 1 teaspoon yellow mustard down the length of each hot dog, followed by 1 teaspoon ketchup. Spoon 1 teaspoon sweet dill pickle relish onto each hot dog, then sprinkle about 1 tablespoon diced white onion per bun (total divided). If using cheddar, sprinkle approximately 2 tablespoons shredded cheddar on top of each hot dog; if you prefer melted cheese, briefly return assembled hot dogs to the warm skillet covered for 30–45 seconds to melt. Add a jalapeño slice to each hot dog if desired.

6. 6

   Final check and serve

   Taste one assembled Snarflette for balance and add an extra pinch of salt, pepper, or extra mustard/ketchup to taste. Serve immediately while buns are warm and hot dogs are hot. Makes 6 servings.