Grilled Triple-Decker Hot Dog Sandwich
ingredients
- 6 Mauro Provisions Jumbo Steak Dogs, butterflied
- Unsalted butter, melted, for brushing
- 6 hoagie rolls (preferably poppy seed), halved lengthwise
- Nonstick cooking spray
- 1/3 lb yellow Cheddar, sliced
- 1/3 lb provolone, sliced
- 1/3 lb 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
Included Mauro Provisions Products
Recipe Tags
Directions
- Heat grill to 450 °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 the disposable aluminum loaf 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.
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