Grilled Triple-Decker Hot Dog Sandwich
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 603
- Total Fat
- 43
- Saturated Fat
- 19
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 28
- Cholesterol
- 100
- Sodium
- 1536
- Total: 30 min
- Active: 20 min
Ingredients
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
Directions
Special equipment:
disposable aluminum loaf pan- Heat grill to 450 degrees F.
- 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.
- 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.
- 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.