Grilled Triple-Decker Hot Dog Sandwich

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  • Level: Intermediate
  • Total: 30 min
  • Active: 20 min
  • Yield: 6 servings
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6 jumbo hot dogs, butterflied

Unsalted butter, melted, for brushing

6 hoagie rolls (preferably poppy seed), halved lengthwise 

Nonstick cooking spray 

1/3 pound yellow Cheddar, sliced 

1/3 pound provolone, sliced 

1/3 pound genoa salami, thinly sliced 

1/4 cup yellow mustard 

1/2 head iceberg lettuce, thinly sliced 

2 beefsteak tomatoes, sliced 1/4-inch-thick 

Celery salt, for serving


Special equipment:
disposable aluminum loaf pan
  1. Heat grill to 450 degrees F.
  2. Grill the hot dogs until nice and charred on both sides, 3 to 4 minutes per side. Butter the cut sides of the hoagie roll halves and grill, cut side-down, until charred, 1 to 2 minutes.
  3. Using a skewer or the tip of a small paring knife, poke about 10 holes in the bottom of a TK pan. Spray the entire pan with nonstick cooking spray (this is an important step). Now, layer in this order: one-third each of the charred hot dogs, Cheddar, provolone and salami. Repeat the layers 2 more times, making sure to finish with a layer of salami. Make sure that every layer is a snug fit, like you would a lasagna.
  4. Put the pan on the grill and close the lid. Grill until the cheese has melted, 8 to 10 minutes. Remove from the grill and let rest for about 5 minutes. Run a paring knife around the edge of the pan to loosen the loaf. Turn the pan out onto a cutting board, unveiling the hot dog loaf. Slice the loaf crosswise into 6 pieces, just as you would a meatloaf. To build your sandwich: start with your hot dog loaf on the bottom bun, then top with mustard, lettuce, tomato and a sprinkling of celery salt. Finish with the top bun.