{"id":572,"date":"2024-08-05T19:03:29","date_gmt":"2024-08-05T19:03:29","guid":{"rendered":"https:\/\/entresuitemail.com\/?p=572"},"modified":"2025-06-18T00:26:34","modified_gmt":"2025-06-18T00:26:34","slug":"hot-dog-grilled-cheese","status":"publish","type":"post","link":"https:\/\/entresuitemail.com\/index.php\/2024\/08\/05\/hot-dog-grilled-cheese\/","title":{"rendered":"Hot Dog Grilled Cheese"},"content":{"rendered":"

Here I’ll share with you a neat little hack to making the most delicious hot dogs ever!<\/span><\/strong><\/span><\/p>\n

I spotted this recipe from Chiles and Smoked<\/a> I’ve literally just polished off my 4th one of these as I type this. When I tell you these hot dogs are delicious, I truly mean it. Follow me…<\/p>\n

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Criss Cross Hot Dogs<\/strong><\/span><\/h2>\n

Shortly put, I found a slicing gadget and I can’t stop using it \"\ud83d\ude05\". I can’t even remember where I saw it, but I haven’t had an unsliced hot dog since! Slicing the hot dogs isn’t a necessary step, but it does help the flavours delve a little deeper (plus it’s fun!).<\/p>\n

Can I just use a knife?<\/em><\/h3>\n

Yes, just slice one side in a criss cross pattern, making sure you don’t go all the way through.<\/p>\n

After slicing the dogs, I liberally brush them with yellow mustard<\/strong> and give them a dusting of seasoning<\/strong>. The mustard is important as it works as a binder<\/strong> for the seasoning. It also adds flavour<\/strong>. It mellows out quite a lot as the hot dogs cook, so don’t be too alarmed if there seems like a lot.<\/p>\n

What kind of seasoning should I use?<\/em><\/h3>\n

I use either BBQ seasoning<\/strong> or All Purpose seasoning<\/strong>.<\/p>\n

From there, I give them a quick fry in some butter, just to lock in the seasoning.<\/p>\n

Process shots: slice hot dogs (photos 1&2), brush with mustard (photo 3), season (photo 4), add to pan with butter (photo 5), fry (photo 6).<\/em><\/span><\/p>\n

\"6<\/p>\n

Hot Dog Grilled Cheese<\/strong><\/span><\/h2>\n

Once you’ve fried the hot dogs you can use the leftover butter to toast the buns. From there, we’re going to go in with some cheese<\/strong>, jalape\u00f1os<\/strong>, onions<\/strong> and the hot dog<\/strong>. If you’re in a rush you can skip the onions and they’ll still be delish!<\/p>\n

Cheese-crusted hot dog<\/h3>\n

You\u2019re essentially just melting\u00a0Cheddar cheese<\/strong> in a pan and placing the hot dog on top. As the cheese melts and crisps up, it attaches itself to the hot dog. So long as your pan is non-stick<\/strong>\u00a0and it\u2019s over\u00a0medium heat<\/strong>, it will attach, so have faith.<\/p>\n

Process shots: add cheese, onions and jalape\u00f1os to bun (photo 1), add hot dog (photo 2), add cheese to pan (photo 3), add hot dog (photo 4).<\/em><\/span><\/p>\n

\"4<\/p>\n

Hot Dog Grilled Cheese FAQ<\/strong><\/span><\/h2>\n

Where do I find the hot dog slicer?<\/em><\/h3>\n

There are a few different ones on Amazon. I bought this hot dog slicer<\/a>.<\/p>\n

How do I prevent the hot dog from burning?<\/em><\/h3>\n

When you fry it just don’t char it too much. You also want a good amount of cheese in the pan to create a barrier.<\/p>\n

What kind of cheese should I use?<\/em><\/h3>\n

Cheddar is a great option flavour-wise and it also melts perfectly.<\/p>\n

\"hot<\/p>\n

Serving Hot Dog Grilled Cheese<\/strong><\/span><\/h2>\n

Once you flip the hot dogs just toast the other side for a couple of minutes, then you can remove them and leave to cool for a couple of minutes. The cheese will crisp up more as it cools.<\/p>\n

For more hot dog recipes check out my BLT Hot Dogs<\/a>, Chili Cheese Dogs<\/a> and Next Level Hot Dog Toppings<\/a>!<\/em><\/p>\n

Alrighty, let’s tuck into the full recipe for these grilled cheese hot dogs shall we?!<\/strong><\/p>\n

\"close<\/p>\n

How to make Grilled Cheese Hot Dogs<\/span>\u00a0<\/strong>(Full Recipe & Video)<\/h2>\n<\/p>\n
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\"grilled<\/div>\n<\/div>\n

<\/span> Print<\/a><\/p>\n

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Hot Dog Grilled Cheese<\/h2>\n

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<\/span><\/span><\/span><\/span><\/span><\/div>\n
<\/div>\n
Here I'll share with you a neat little hack to making the most delicious hot dogs ever!<\/span><\/div>\n
<\/div>\n
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Course <\/span>Dinner, Main Course<\/span><\/div>\n
Cuisine <\/span>American<\/span><\/div>\n<\/div>\n
<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Cook Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Total Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
<\/div>\n
Servings <\/span>4<\/span> hot dogs<\/span><\/span><\/div>\n
Calories <\/span>665<\/span>kcal<\/span><\/span><\/div>\n
Author <\/span>Chris Collins<\/a><\/span><\/div>\n
Cost <\/span>\u00a32.50 \/ $3<\/span><\/div>\n
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Equipment<\/h3>\n
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  • \n
    Sharp Knife & Chopping Board<\/div>\n<\/li>\n
  • \n
    Brush (for mustard)<\/span><\/div>\n<\/li>\n
  • \n
    Large Non-Stick Pan & Tongs<\/div>\n<\/li>\n
  • \n
    Spatula\/Turner<\/div>\n<\/li>\n
  • \n
    Cheese Grater<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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    Ingredients<\/h3>\n
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      \n
    • 4<\/span> Hot Dogs<\/strong><\/span> (see notes)<\/em><\/span><\/li>\n
    • Classic Yellow Mustard<\/strong>,<\/span> as needed<\/em><\/span><\/li>\n
    • BBQ<\/strong> or All Purpose Seasoning<\/strong>,<\/span> as needed<\/em><\/span><\/li>\n
    • 2<\/span> tbsp<\/span> Butter<\/strong><\/span><\/li>\n
    • 4<\/span> Hot Dog Buns<\/strong>,<\/span> halved but kept intact<\/em><\/span><\/li>\n
    • 240g \/ 2 1\/2 cups \/ 8.5oz<\/span> grated<\/span> Cheddar Cheese<\/strong><\/span> (see notes)<\/em><\/span><\/li>\n
    • Pickled Jalape\u00f1os<\/strong>,<\/span> to preference<\/em><\/span><\/li>\n
    • Grilled<\/strong>\/Pan-Fried Onions<\/strong>,<\/span> optional<\/em><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      Instructions<\/h3>\n
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      • \n
        Slice the hot dogs on one side in a crisscross shape, making sure you don't go all the way through (I use a hot dog slicer – see notes). Brush all over with mustard then sprinkle with seasoning.<\/span><\/div>\n<\/li>\n
      • \n
        Melt the butter in a large non-stick pan over medium heat. Add the hot dogs and fry for a couple of minutes to heat them through and lock in the seasoning. Keep in mind the sliced side with cook a little more, so you don't need to char them too much. Remove the hot dogs and toast the buns in the leftover butter (you may need to do this in two batches).<\/span><\/div>\n<\/li>\n
      • \n
        Take 1\/3 of the cheese and place it in each of the buns, then top with jalape\u00f1os, onions (if using) and a hot dog. The hot dog should be just below level with the top of the bun.<\/span><\/div>\n<\/li>\n
      • \n
        Make 2 piles of cheese in the pan in the shape of the bun then turn the heat to medium. Place the hot dogs dog-side-down on top of the cheese. As the cheese melts it will begin attaching itself to the hot dog. You can use the spatula to scrape the melted cheese inwards as it melts away from the hot dogs. When the cheese begins to attach, use a spatula to carefully flip them over then toast the bottom side for a couple of minutes. You'll likely need to do this in two batches. The cheese will attach – have faith!<\/span><\/div>\n<\/li>\n
      • \n
        The cheese will crisp more as it cools. Serve with sauce if desired!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        Video<\/h3>\n
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