Building the perfect hot dog is all about balance, from both flavors and textures. Ours gets a touch of sweetness from honey mustard, crunch and heat from a pickled jalapeño slaw, and brininess from fried pickle chips (see the recipe). One bite, and you’ll never go back to just mustard and ketchup.
To learn more, read “The Fourth Awakens.”
The Ultimate Hot DogRecipe from the Tasting Table Test Kitchen
Yield: 4 hot dogs
Prep Time: 20 minutes
Cook Time: N/A
Total Time: 20 minutes
For the Honey Mustard:
2 tablespoons Dijon mustard
1 tablespoon honey
For the Jalapeño Slaw:
2 tablespoons finely chopped pickled jalapeños
2 tablespoons pickled jalapeño pickling liquid
2 tablespoons thinly sliced red cabbage
1 teaspoon chopped cilantro
Kosher salt, to taste
For the Hot Dogs:
4 potato hot dog rolls, toasted
½ cup grated Monterey Jack cheese
4 grilled hot dogs
1. Make the honey mustard: In a small bowl, mix together the Dijon and honey until smooth.
2. Make the jalapeño slaw: In another bowl, toss the pickled jalapeños, pickling liquid, red cabbage, cilantro and salt to incorporate. Let sit for 10 minutes.
3. Assemble the hot dogs: On each freshly toasted bun, sprinkle 2 tablespoons of Monterey Jack cheese on the bottom, then top each with a hot dog straight from the grill. Drizzle a squiggle of honey mustard down the center of each hot dog, spoon the jalapeño slaw on one side and place 3 fried pickles on the other, then serve.
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