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Dogssandwich recipes Barbecue Frankburgers 1 pound hot dogs 1 1/2 tablespoons Worcestershire sauce 1/4 cup vinegar 1 to 2 tablespoons granulated sugar 1/2 cup catsup 1/2 cup water 1/2 cup chopped onions 1/2 cup chopped green bell pepper Hot dog buns In an oblong glass dish, place hot dogs. Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1 hour. Serve in hot dog buns. Variation Use ground beef patties in place of hot dogs and serve on hamburger buns. sandwich recipes Brats and Beer 4 bratwurst 1 cup beer 1/2 cup water Dijon-style mustard Hot dog buns Prepare grill to medium heat. Pierce bratwurst three times with a fork. Place brats into a skillet. Add the beer and water. Cover and bring to a boil over high heat. Turn the temperature down and simmer Brats for 10 minutes. Remove from skillet. Arrange the brats on an oiled, preheated grill. Grill for 5 to 6 minutes per side or browned. Take some left over beer and pour about 1/3 cup. Brush on Brats as they cook. Turn the brats only once. Brats are cooked when they are no longer pink in the center. Remove from grill and place in hot dog buns. Add mustard and enjoy. sandwich recipes Brats ’n’ Beer 1 (12 ounce) can or bottle beer (not dark) 4 bratwurst (about 1 pound) 1 sweet or Spanish onion, thinly sliced and separated into rings 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 4 hot dog buns Prepare coals for direct grilling. Pour beer into heavy medium saucepan with ovenproof handle. (If not ovenproof, wrap heavy-duty foil around handle.) Place saucepan on grill. Pierce bratwurst with knife; add to beer. Simmer, uncovered, over medium coals, 15 minutes, turning once. Place onion rings on heavy-duty foil. Drizzle with oil; sprinkle with salt and pepper. Fold sides of foil over rings to enclose. Place onion slices on grill. Grill, uncovered, 10 to 15 minutes or until onion slices are tender. Transfer bratwurst to grill. Remove saucepan from grill; discard beer. Grill bratwurst, 10 minutes or until browned and cooked through, turning once. Place bratwurst in rolls. Top each with onions. Garnish as desired. sandwich recipes Chicken Pizza Burgers Yield: 4 burgers 16 ounces ground chicken, fresh or thawed 2 cups pizza sauce, divided 1/2 teaspoon dried basil 4 slices provolone cheese 4 hot dog buns Mix chicken, 2 teaspoons pizza sauce and basil in a bowl. Shape into 4 wide, hot dog- shaped patties. Grease grill, then heat. Cook for 9 to 10 minutes or until 165 degrees F in center. Top each with a cheese slice during the last few minutes of cooking. Toast buns on cooler portions of grill. Heat remaining pizza sauce. Spread on toasted buns and top with patty sandwich recipes Chili Dogs 1 (16 ounce) can chili or homemade chili 1 pound hot dogs 1/2 cup chopped onion 1 cup shredded Cheddar cheese Heat chili in saucepan. Grill or broil hot dogs about 4 minutes. Put hot dogs on toasted hot dog rolls, top with chili, onion and cheese. sandwich recipes Dogs in Blankets 8 skinless hot dogs Flour 1/4 cup cornmeal 1/4 teaspoon salt 1/4 teaspoon baking soda 1 egg 1/2 cup buttermilk Fat for frying (part bacon, part lard) Put wooden skewer in each hot dog. Roll in flour and shake off excess. Sift 1/2 cup flour and next 3 ingredients into bowl. Add egg and buttermilk and beat with whisk to form a smooth thick batter. Holding skewer, dip hot dog in batter, coating well. Drop into hot deep fat (375 degrees F to 400 degrees F) and fry until golden brown. Drain on paper towels and serve at once with mustard. sandwich recipes Hotdogs Azteca® 1 package Azteca® Flour tortillas 1 pound hot dogs 1 (15 ounce) can chili with beans 8 ounces American cheese slices Bring tortillas to room temperature. Preheat oven to 475 degrees F. Spread 1 heaping teaspoon of chili on each tortilla. Place slice of cheese on top of chili. Set hot dog in center of cheese. Roll up sides of tortilla and fasten with wooden picks. Bake approximately 10 minutes until cheese is melted and tortilla is crisp. Serves 5 to 6. NOTE: For appetizers, slice in quarters. sandwich recipes Island Franks 1 pound hot dogs 1 cup drained crushed pineapple 4 tablespoons yellow prepared mustard White bread slices Cayenne pepper (optional) Heat hot dogs in an iron skillet, using a small amount of melted butter. Prepare sauce by combining pineapple with mustard. Place each hot dog on a slice of bread and spoon the pineapple mixture into the split. Sprinkle with red pepper, if desired. Wrap the bread around the hot dog and secure with wooden picks. Melt a small amount of butter in a skillet and fry the bread-wrapped hot dogs until golden brown sandwich recipes Saucy Franks 3 slices bacon, diced 1/2 cup chopped onion 2 tablespoons chopped green bell pepper 3/4 cup unsweetened pineapple juice 1/2 cup catsup 1/8 teaspoon chili powder 10 hot dogs, sliced into 1/2-inch pieces 10 hamburger buns Cook bacon until crispy. Add onion and green pepper; cook until limp. Add pineapple juice, catsup and chili powder. Add hot dog slices; cover and bring to a boil. Lower heat and simmer 8 to 10 minutes. Spoon onto warm hamburger buns. Sprinkle with cheese if desired. sandwich recipes Shrimp Boats 8 ounces (2 cups) grated sharp Cheddar cheese (at room temperature) 4 to 6 scallions, thinly sliced (including some green tops), or 1/4 cup minced peeled onion 1/2 cup mayonnaise 1/4 cup lemon juice 1 to 2 teaspoons Old Bay Seafood Seasoning 1 pound peeled, deveined (tails removed) cooked shrimp, cut into bite-size pieces 4 French or club rolls or hot dog buns, each split in half In a medium bowl, combine the first 5 ingredients, mixing well. Stir in shrimp; set aside. Scoop out the soft part of each roll half. Fill each roll half with shrimp mixture, dividing evenly. Arrange filled rolls on a baking sheet lined with aluminum foil; broil about 6 inches from heat source for about 5 minutes or until hot and bubbly and lightly browned. Garnish as desired and serve immediately. sandwich recipes Southern Shrimp Sandwich 3/4 pound (340 grams) cooked shrimp, coarsely chopped 1/4 cup (60 ml) chopped green pepper (capsicum) 1/4 cup (60 ml) chopped celery 1/4 cup (60 ml) chopped cucumber 1/4 cup (60 ml) diced tomatoes 1/4 cup (60 ml) finely chopped scallion, green and white parts 1/4 cup (60 ml) mayonnaise Salt and freshly ground pepper to taste Hot sauce to taste (optional) 6 hot dog buns 2 tablespoons (30 ml) butter 1 cup (250 ml) shredded lettuce Combine shrimp, vegetables, mayonnaise, salt, pepper and hot sauce (if desired) in a bowl and toss to combine thoroughly. Spread the buns with butter and divide the lettuce among them. Top with the shrimp mixture. Yield: 6 marvelous sandwiches sandwich recipes Southwestern Sandwiches 1 cup finely shredded Cheddar cheese 1/2 cup crushed tortilla chips 2 scallions, thinly sliced 3 tablespoons salsa 2 tablespoons mayonnaise 1/2 teaspoon chili powder 10 hot dogs 10 hot dog buns, split In a bowl, combine the first six ingredients. Cut a 1/2-inch deep lengthwise slit in each hot dog. Spoon about 2 tablespoons cheese mixture into each. Broil for 2 to 3 minutes or until cheese is melted. Serve on buns. sandwich recipes "BALONEY" CHEESE DOGS 2 hot dog buns mayonnaise or mustard 2 slices turkey bologna 2 sticks cheddar cheese or string cheese sticks Spread inside of hot dog buns with mayonnaise or mustard. Roll 1 bologna slice around each cheese stick. Place inside hot dog bun. Wrap each bun in plastic wrap. sandwich recipes Bacon-Wrapped And Cheddar Stuffed Dogs 4 frankfurters 8 slices thick-cut bacon 4 ounces cheddar cheese -- cut into 1/2-inch -- pieces wooden toothpicks 4 hot dog rolls Preheat the broiler. Pat the frankfurters dry. In a skillet cook the bacon for 3 minutes or until still pliable and not crisp. Transfer to paper towels to drain. Cut a 1/2-inch slit lengthwise from end to end of each frankfurter. Stuff each frankfurter with the cheese. Wrap the entire length of each frankfurter with 2 slices of the bacon and secure with toothpicks. Place the prepared frankfurters on a rack over a baking pan or on a broiler pan. Broil the frankfurters until the bacon is crispy, about 2 to 3 minutes. Serve frankfurters in rolls. sandwich recipes CHILI DOG ROLLS ROLLS 1 tb Yeast, dry 1/4 c -- water, warm 1/2 ts Sugar or honey 1 c -- water, warm 1 tb Olive oil 4 c Flour, unbleached or whole wheat flour FILLING 7/8 c -- water, boiling 1 c TVP® granules or flakes 1 md Onion -- chopped 1/2 Green pepper -- chopped 1 Garlic clove -- minced 1 c Mushrooms (6 large) -- chopped 2 ts Olive oil 1 tb Olive oil 1 t Cumin 2 ts Chili powder 1 t Oregano 1/2 ts Salt 1 lg Tomato -- chopped OR 8 oz Tomato sauce Dissolve the yeast in 1/4 cup warm water and honey, and let stand a few minutes. Add 1 cup of warm water and 1 tbs olive oil. Stir in the flour. Turn the dough out onto a work surface and knead for 5 minutes or more until smooth, adding more flour if needed. Cover and let rise for an hour. For the filling: Mix the boiling water and TVP®. Let it stand while you prepare the vegetables. Heat a non-stick skillet and add 2 tsp olive oil. sandwich recipes Corn Dog Yield: 6 servings 1/2 c Yellow corn meal 6 ea Frankfurters 1/2 c Flour 1 tb Sugar 1 ts Dry mustard 1 ts Baking powder 1/2 ts Salt 1/2 c Milk 1 ea Egg, lightly beaten 1 tb Melted shortening 6 ea Skewers or sticks Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels. sandwich recipes Lewis’ Coney Island Hot Dogs 1/4 pound ground beef -- lean 6 ounces tomato paste 1 1/2 cups water 1/4 cup pickle relish 1 tablespoon instant minced onion 1 tablespoon mustard 3 teaspoons chili powder 1 teaspoon sugar 12 hot dogs -- heated 12 hot dog buns -- toasted In a medium saucepan. Cook meat, crumbling with a fork, until it looses its red color. Add remaining ingredients, except franks and buns, and simmer for about 30 minutes. | ||
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