Double Dog! Recipe

Prepare buns

Lightly butter the inside faces of the split-top buns with 1 tsp butter. Heat a skillet over medium heat, place buns butter-side down and toast until golden and slightly crisp, 1–2 minutes. Remove and keep warm.

Cook the hot dogs — pan-sear method

Heat a large skillet over medium-high heat and add 1 tsp vegetable oil. When shimmering, add the hot dogs. Sear, turning every 1–2 minutes, until well browned all over and heated through, about 6–8 minutes. Alternatively grill over medium heat for 6–8 minutes, turning frequently.

Once hot dogs are cooked, place each one into a toasted bun and set aside while you assemble toppings.

Squeeze 1 tablespoon mustard and 1 tablespoon ketchup across each hot dog (adjust to taste).

While hot dogs cook, make the caramelized onion relish. In a medium skillet, melt 1 tbsp butter with 1 tsp olive oil over medium-low heat to prevent burning.

Add 1 cup thinly sliced yellow onion and a pinch of salt. Cook slowly, stirring every 2–3 minutes, until onions are soft and turning golden, 10–12 minutes. If onions start browning too quickly, reduce heat.

Stir in 1 tsp brown sugar and 1 tsp apple cider vinegar; cook 1–2 more minutes to allow glaze to form and vinegar to reduce slightly. Season with 1 tsp salt and 1/4 tsp freshly ground black pepper. Remove from heat and reserve. Makes enough for two hot dogs.

Assemble the crunchy layer: lay two dill pickle slices along each hot dog lengthwise.

Top each hot dog with about 2–3 tablespoons of caramelized onion relish (divide relish evenly).

Sprinkle approximately 2 tablespoons shredded sharp cheddar over each hot dog so it slightly melts against the warm sausage and relish.

Add about 3–4 tablespoons of lightly dressed coleslaw (or shredded cabbage) on top for freshness and crunch. Drizzle 1/2 teaspoon sweet pickle relish over the slaw on each dog for a sweet note.

Finish with a light scattering of thinly sliced scallions for brightness.

Serve immediately while the hot dogs are warm and cheese is slightly melted. Provide extra mustard and ketchup on the side if desired.

If making ahead: keep caramelized onion relish refrigerated up to 3 days, toast buns and assemble just before serving to maintain crunch.