Crispy Onion Hot Dog Sandwiches

"It's hot dog night... again."

Usually when I make this announcement, all the adults on the premises growl with disappointment. Here in The Little White Kitchen I have a rule I follow closely—I cook one dinner for all the peoples. It is against my policy to prepare multiple options for all the peoples of the house. The rule is simple—if you don't like what I've made, don't eat. Thankfully there will be breakfast in the morning.

On hot dog night the rule still stands. Typically the children have no problem my meal selection. The adults, on the other hand, were getting a bit tired of the boring-yet-functional hot dog with no bun routine.

To make this night something everyone could look forward to I added a few embellishments to the routine. All peoples over three foot tall were very pleased with my twist on this classic kids dinner.

Crispy Onion Hot Dog Sandwiches


serves: 4
prep time: 15 minutes

Ingredients:
4 all beef kosher hot dogs
8 slices gluten free bread
1 cup coleslaw topper (One batch = 1/2 head green cabbage, 1/2 cup mayonnaise, 1 TBS rice vinegar, 1/2 tsp celery seed, 1/8 tsp salt, 1/8 tsp sugar)
1 large onion, sliced
2 TBS vegetable oil
2 TBS ketchup
2 TBS mayonnaise
1/8 tsp sugar

The Preparation Method:

Cook hot dogs on the grill.

While the dogs are cooking, fry onion slices in 2 TBS vegetable oil over medium-high heat. Continue frying until onions are golden and crispy. Remove from heat and set aside.

While onions are frying make the special sauce. Mix together 2 TBS ketchup, 2 TBS mayonnaise and 1/8 tsp sugar. Set aside.

When all pieces are ready it's time to assemble the sandwiches. Toasted bread. Special sauce on each slice. Hot dogs split down the center, arranged flat side down on the bread. Layer a hearty helping of crispy onions over the dogs. And a thin layer of Coleslaw Topper over the onions. Smush it all together and dig in!

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Erykah Badu - On & On