Hot Dog Grilled Cheese

grilled cheese hot dog on chopping board with jalapeños in background

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5 from 1 vote

Here I'll share with you a neat little hack to making the most delicious hot dogs ever!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course

Cuisine: American

Servings: hot dogs

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Sharp Knife & Chopping Board
Brush (for mustard)
Large Non-Stick Pan & Tongs
Spatula/Turner
Cheese Grater

Ingredients

4 Hot Dogs (see notes)
Classic Yellow Mustard, as needed
BBQ or All Purpose Seasoning, as needed
2 tbsp Butter
4 Hot Dog Buns, halved but kept intact
240g / 2 1/2 cups / 8.5oz grated Cheddar Cheese (see notes)
Pickled Jalapeños, to preference
Grilled/Pan-Fried Onions, optional

Instructions

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.
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).
Take 1/3 of the cheese and place it in each of the buns, then top with jalapeños, onions (if using) and a hot dog. The hot dog should be just below level with the top of the bun.
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!
The cheese will crisp more as it cools. Serve with sauce if desired!

Video

Notes

a) Slicing - The slicing is optional, it just helps the mustard, seasoning and butter get into the hot dog. Here is the slicer that I used (very fun to use!). I found one on Amazon.

b) Hot dogs - I use 'Bunlimited classic hot dogs' which you'll find in most supermarkets next to the jarred hot dogs. They're a little more firm so hold up nicely.

c) Seasoning - I use either BBQ seasoning or All Purpose Seasoning (you'll find both at the supermarket). All Purpose seasoning is saltier so you won't need quite as much in comparison to BBQ seasoning. You could also play around with different seasonings!

d) Cheese - I dedicate 60g/2oz per hot dog and use 1/3 (20g) in the bun and 2/3 (40g) in the pan. You want a good amount in the pan to protect the hot dogs from charring too much.

e) Calories - Per hot dog.

Nutrition