Name: Crispy Cheesy Hotdogs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 6 premium beef or pork hotdogs, uniform size (score lightly on one side); 6 sturdy hotdog buns (brioche or potato roll preferred); 2 tbsp unsalted butter, room temperature; 1 tbsp neutral oil (grapeseed or vegetable), for high-heat searing; 1 cup sharp cheddar, freshly grated (avoid pre-shredded); 1/4 cup Gruyère or fontina, grated (optional for silkiness); 2 tbsp Dijon mustard; 2 tbsp mayonnaise (use full-fat for richness); 1 small red onion, finely diced; 2 tbsp cornichons or dill pickles, thinly sliced; Fresh chives or parsley, finely chopped; Freshly ground black pepper and flaky sea salt to finish

Description

Elevated hotdogs featuring a crispy golden shell with molten cheese and seasoned sausage for a gourmet street-food experience.

Ingredients

Scale

6 premium beef or pork hotdogs, uniform size (score lightly on one side)
6 sturdy hotdog buns (brioche or potato roll preferred)
2 tbsp unsalted butter, room temperature
1 tbsp neutral oil (grapeseed or vegetable), for high-heat searing
1 cup sharp cheddar, freshly grated (avoid pre-shredded)
1/4 cup Gruyère or fontina, grated (optional for silkiness)
2 tbsp Dijon mustard
2 tbsp mayonnaise (use full-fat for richness)
1 small red onion, finely diced
2 tbsp cornichons or dill pickles, thinly sliced
Fresh chives or parsley, finely chopped
Freshly ground black pepper and flaky sea salt to finish

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Instructions

Pat hotdogs dry, score lightly on one side, and season with a small pinch of salt and pepper. Heat a heavy skillet over medium-high heat until shimmering.
Add oil to the skillet and sear hotdogs, rolling to get even color. Cook until the skin tightens and deep mahogany marks appear—about 3–4 minutes per side.
Spread room-temperature butter on the cut sides of buns. Lower heat to medium and toast buns in the skillet, butter-side down, until golden-brown and fragrant—about 1–2 minutes. Remove and keep warm.
Return hotdogs to the pan, place a mound of grated cheddar and Gruyère on each, cover briefly (30–60 seconds) until cheese bubbles and forms a molten blanket.
Spread Dijon-mayo along the bun interior. Place the cheesy hotdog inside, spoon any browned fond from the pan over the top, add diced onion and pickles, then finish with chopped herbs and flaky salt.

Notes

For best results, use freshly grated cheese and ensure the hotdogs are thoroughly dried before cooking to achieve a crispy exterior.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Searing and Toasting
Cuisine: American

Nutrition

Serving Size: 1 hotdog
Calories: 400
Sugar: 3g
Sodium: 700mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 1g
Protein: 20g
Cholesterol: 60mg