THE BEST HOT DIGGITY CHILIDOG
Okay, I made this awesome hotdog chili, so I needed an awesome hotdog to go along with it... A good chilidog needs several things, and all in the right combination, to be successful... and one of those important things is the bun. In that respect, I think that I've come up with a good solution. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Beef
Number Of Ingredients 9
Steps:
- PREP/PREPARE
- Gather your ingredients.
- Cut the baguette to a length slightly shorter than the hotdog.
- Chef's Note: I like a bit of hotdog sticking out each end... But, that's just me.
- Cut a section off each side of the baguette, lengthwise.
- Cut a trough down through the middle of the baguette, about the thickness of the hotdog, but be careful not to cut all the way through.
- Scoop out the middle section to make the trough.
- Brush the melted butter on the bottom and two cut sides.
- Place in a small pan, over, medium heat.
- Toast the bottom and the two sides, about 2 minutes per side.
- Remove from pan, and place the provolone cheese into the trough.
- Roll the hotdog in the prosciutto ham, and place into the pan, seam-side down.
- Cook over medium heat, rolling the dog in the pan, until the hotdog is hot, and the ham begins to crisp, about 3 - 5 minutes.
- Add the hotdog to the baguette.
- Add the chili.
- Add some mustard.
- Chef's Note: Here's the link to my awesome chili sauce: https://www.justapinch.com/recipes/main-course/beef/absolutely-awesome-hotdog-chili-sauce.html
- Top with the coleslaw.
- PLATE/PRESENT
- Serve with some chips or fries, or just experience it all by itself. Enjoy.
- Keep the faith, and keep cooking.
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