THIRD DOWN CONVERSION DOG

Third Down Conversion Dog image

Provided by Jeff Mauro, host of Sandwich King

Time 45m

Yield 4 hot dogs

Number Of Ingredients 14

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4 beef or pork hot dogs
4 pretzel hot dog buns, split
Beer Cheese Sauce, recipe follows
2 tablespoons pickled jalapeno slices
1/4 cup french-fried onions (the ones that come in a canister)
1/4 cup spicy giardiniera or pickled sliced cherry pepper slices
One 12-ounce can evaporated milk
1/4 cup lager
2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
4 ounces sharp Cheddar, freshly grated
4 ounces pepper jack cheese, freshly grated
2 ounces sliced American cheese, torn up (about 4 slices)
1 1/2 teaspoons cornstarch

Steps:

Heat a grill or grill pan over medium-high heat. Slice the hot dogs lengthwise to butterfly them, making sure not to slice all the way through. Place the hot dogs cut-side down on the grill and cook until nice and charred to your liking, 4 to 5 minutes per side. (I like a good heavy char for that extra texture and flavor.)
Meanwhile, fill a large pot with a lid with about an inch of water, then place a steamer basket or vegetable steamer inside, and bring to a boil. Reduce the heat to a simmer, then add the pretzel hot dog buns and steam, covered, until soft and warmed through, 3 to 5 minutes. Remove the pot from the heat but keep covered.
Nestle the dogs into the steamed pretzel buns and ladle on plenty of the Beer Cheese Sauce. Top with the sliced pickled jalapenos, fried onions and giardiniera or cherry pepper slices.
In a medium saucepan over medium heat, combine the evaporated milk, lager, mustard and Worcestershire and whisk together until smooth. In a separate bowl, combine the cheeses and cornstarch until the cheese is completely coated. Add the cheese mixture to the beer mixture and cook, whisking constantly, until the cheese melts completely and the sauce is thickened, silky and smooth, 5 to 10 minutes. Keep warm.