Showing posts with label hotdogs. Show all posts
Showing posts with label hotdogs. Show all posts
If you’re looking for the kind of easy, comforting supper that makes everyone at the table smile, these Garlic Butter Grilled Cheese Dogs are about to become a new favourite. They take everything we love about a classic grilled cheese and a good old-fashioned hot dog and bring them together in the most irresistible way — buttery, golden, cheesy, and just a little bit indulgent.
This is one of those fun, simple recipes that feels like a treat without asking much of you in the kitchen. A quick homemade garlic butter, a handful of melty cheese, and a few hot dogs are all you need to create something that tastes like summer fairs, childhood cookouts, and cozy weekend lunches rolled into one.
Whether you’re feeding kids, sharing a casual meal with friends, or just craving something nostalgic and delicious, these grilled cheese dogs hit the spot every single time. They’re easy, they’re satisfying, and they’re the kind of recipe you’ll want to tuck away for those nights when comfort food is calling your name.
Every Friday night when I was growing up my mother would cook us hotdogs for supper. Mom made the best hotdogs. She would slit the wieners almost all the way through and opening them up like a book. These would be placed cut side down on an electric grill that she had and they would be carefully toasted until golden brown on both sides.
She used the soft-sided, top-cut buns and those would be buttered and toasted on both sides as well. The two together . . . those crisp buttery buns and those golden crusty franks . . . were heaven on earth. I think that extra addition of love that she added made them even tastier.
I saw this recipe on All Recipes and decided to give them a go. I did cut the amounts in half and I made them my own way. But for the most part I did as they did and I had no problems to speak of. I do recommend you use a quality large frankfurter and not the regular sized ones for the best results, especially if you score them as per the recipe suggestion. I used regular sized ones first and they shrunk to half the size.
I have never been one for enjoying tomato ketchup on my hotdogs, just mustard, sometimes relish . . . and chopped raw onion. There was just enough cheese and garlic butter in these. I didn't brush any garlic butter on the franks themselves. I felt they held enough fat without adding more.
I think you could add some crispy salad onions (French's or Durkee's) for an additional layer of flavor, but all told these were pretty tasty as they were. A nice once-in-a-blue-moon treat as my daughter would say. We enjoyed with some cheeky potato chips on the side.
INGREDIENTS NEEDED
TO MAKE
GARLIC BUTTER GRILLED CHEESE DOGS
Simple. Simple. Simple.
- 1/4 cup (60g) garlic butter, softened (see notes)
- 4 hot dogs
- 4 hot dog buns
- 1 cup (115g) grated cheddar cheese
NOTES ON INGREDIENTS
- I made my own garlic butter. I tell you how in the recipe notes. You can use a readymade garlic butter if you wish, but be aware that they use margarine and vegetable oils to make them.
- I used all beef juicy jumbo frankfurters. I actually used regular hot dogs first and I am not sure what they are doing these days when they make frankfurters, but they shriveled up into nothing. I discarded them and moved to the juicy jumbos. A good quality frank is a must. When it comes to frankfurters/wieners, you get what you pay for.
- Use a good sturdy bun, but a fresh one. You do not want them to tear apart while you are heating them up, grilling them, or eating them.
- I used strong cheddar cheese and I grated my own. I used a mix of white and orange, just what I had left in my cheese drawer.
HOW TO MAKE
GARLIC BUTTER GRILLED CHEESE DOGS
These are not all that difficult to make.
- Score your hotdogs and cook on a grill, according to your desired preference. (We like ours well done, with crispy skins. You may like yours done to a lesser degree. The original recipe recommended cooking them in an oven, but I felt that a grill gave me more control in that I could flip them, etc.)
- While the dogs are cooking, open out your hot dog buns and spread each with a portion of the garlic butter on the cut sides. (Be careful not to tear them through the whole way. You want both sides to stay attached to each other.)
- Place into a large skillet and toast butter side down over medium heat until golden brown. Remove from the skillet. Turn off the heat from the burner. (The pan will retain enough of the heat to melt the cheese without it scorching or burning.)
- Working with one bun at a time, place 1/4 of the cheese into the hot skillet. Place one bun, toasted side down on top of the cheese. Leave until the cheese melts. (Don't let the cheese brown.)
- Using a spatula, carefully remove and then repeat with the remaining buns and cheese. (It helps to use a non-stick pan.)
- Insert the grilled hot dogs into the buns and serve immediately with your favorite condiments. (We enjoyed a honey mustard sauce and chopped red onions.)
HINTS AND TIPS FOR SUCCESS
Score the hot dogs for more flavor
Scoring helps them brown more evenly and gives the garlic butter a place to cling, boosting that savory flavor.
Use softened, not melted, garlic butter
Softened butter brushes on smoothly and clings to the buns and dogs without soaking in too fast. Melted butter tends to run off and pool.
Toast the buns slowly for maximum golden color
The recipe calls for skillet-toasting the buns until golden brown . Medium heat gives you control — too hot and they scorch before crisping.
Choose a cheese that melts beautifully
The skillet cheese technique is the star of this recipe. A melty cheese like mozzarella, Monterey Jack, or a cheddar works best.
Let the cheese fully melt before lifting the bun
Waiting until the cheese is fully melted and releasing naturally makes a big difference.
Don’t rush the “cheese blanket” step
When you lay the bun face-down on the cheese, leave it undisturbed until the cheese melts and adheres properly . Movement = sticking.
Bake the buns instead if you prefer less mess.
Cheese is at its best when warm and stretchy
Try different cheeses for fun variations
Sharp cheddar, Italian blends, smoked provolone — each gives a different personality.
FREQUENTLY ASKED QUESTIONS
WHAT KIND OF HOT DOG BUNS ARE BEST?
You can use any type of hotdog buns that are available and that you enjoy. Make sure that your buns are fresh and large enough to hold the frankfurters you have chosen.
WHAT KIND OF HOT DOGS/FRANKFURTERS ARE BEST?
We prefer all-beef frankfurters. I used large ones this time, called Juicy Jumbos. I would also recommend Kirkland all-beef frankfurters. Use a good quality frankfurter.
WHAT KIND OF CHEESE DO YOU RECOMMEND?
I do like to grate my own cheese and I recommend a strong/sharp cheddar to give you the most flavor.
CAN THESE BE MADE AHEAD OF TIME?
I do not recommend making these ahead of time.
CAN THIS RECIPE BE DOUBLED?
Absolutely. You can make as many of these as you wish by doubling or tripling the ingredients needed if you are feeding a crowd.
DO YOU NEED TO COOK THE FRANKFURTERS ON A GRILL?
No, you can pan fry them, or cook them in the oven. It's up to you.
WHAT TOPPINGS DO YOU SUGGEST?
I drizzled mine with honey mustard sauce and added some chopped red onions. You can use any hot dog toppings which you enjoy. Ketchup, mustard, relish, etc.
A FEW OTHER HOT DOG RECIPES TO ENJOY
If you are a fan of hot dogs, or frankfurters, you might also enjoy the following options.
CROISSANT HOT DOGS - The gold standard of hot dog extravagance. Toasted all butter croissants, filled with cheese and frankfurters. The croissants are split, filled with the cheese and toasted in the air fryer until the cheese melts. Top with the grilled hot dogs and your favorite condiments. Delicious. A rare treat.
BAKED CHILI CHEESE DOGS - This fabulously tasty and hearty recipe goes together in a flash and uses only a few simple ingredients. This family friendly recipe goes down a real treat and is perfect for those days when life gets really busy but you still want to feed your family a delicious meal! They are a real convenience meal, using store cupboard ingredients.
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Yield: 4 Hotdogs
Garlic Butter Grilled Cheese Dogs
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Garlic buns filled with plenty of cheese and a nice all beef dog. Its simple really.
Ingredients
- 1/4 cup (60g) garlic butter, softened (see notes)
- 4 hot dogs
- 4 hot dog buns
- 1 cup (115g) grated cheddar cheese
Instructions
- Score your hotdogs and cook on a grill, according to your desired preference.
- While the dogs are cooking, open out your hot dog buns and spread each with a portion of the garlic butter on the cut sides.
- Place into a large skillet and toast butter side down over medium heat until golden brown. Remove from the skillet. Turn off the heat from the burner.
- Working with one bun at a time, place 1/4 of the cheese into the hot skillet. Place one bun, toasted side down on top of the cheese. Leave until the cheese melts.
- Using a spatula, carefully remove and then repeat with the remaining buns and cheese.
- Insert the grilled hot dogs into the buns and serve immediately with your favorite condiments.
Notes
To make your own garlic butter, whip the butter together with 1 tsp of garlic powder (not salt) and 1 tsp of parsley flakes.
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If you love easy comfort food with a little personality, these Hot & Crusty Curried Franks are about to become a new favorite. This budget‑friendly recipe takes everyday hot dogs and transforms them into something unexpectedly delicious with a creamy lightly spiced curried ketchup, honey mustard, and sweet pickle and a golden, buttery, toasty finish.
They are quick to make, perfect for busy weeknights, and packed with the kind of nostalgic flavor that feels both familiar and fun. Whether you’re feeding kids, craving something simple, or just want a cheerful twist on a classic, this dish delivers warm, satisfying comfort in every bite.
When I was growing up every Friday night was hotdog night in our house. This was one of our favorite nights of the week. Mom had a special electric griddle/waffle iron (like a panini press) that she would use to do the hotdogs in that made them come out super tasty. The buns would be buttered and grilled first until toasty brown and then she would grill the frankfurters. Sometimes she would split the frankfurters and open them up like a book prior to grilling. Those were always my favorites.
Each hotdog would be wrapped in a paper napkin and be presented to us at the table where we could put our own condiments on them. Chopped raw onion would be available along with some ketchup, mustard and relish. A simple supper and a real favorite supper.
I first discovered this recipe for Hot & Crusty Curried Franks back in the early 2000's when I was working at the Manor in the U.K. I had a German friend and she shared the recipe with me. A simple homemade take on the popular German Curry Wurst. What you have here are Smoky frankfurters, wrapped in buttered bread which has been spread with curry ketchup, pickle and honey mustard, and then oven baked until crisp and golden brown. For me, it was love at first bite!
I have been making these tasty hotdogs ever since. They always go down a real treat and make a delicious, simple, economical and thrifty supper when served along side a hot cup or soup or some potato salad.
This is Hot Dog Night with a tasty European Twist! Prepare to fall in love!
INGREDIENTS NEEDED
TO MAKE
HOT & CRUSTY FRANKS
Simple ingredients put together in the simplest and most delicious way.
- 6 slices of soft white sandwich bread, crusts trimmed off
- 3 TBS curried ketchup (see notes below)
- honey mustard to taste
- 3 pickled gherkins, chopped (Or hot dog relish to taste)
- softened butter for spreading
- 6 smoked frankfurters
NOTES ON INGREDIENTS
- Make sure your bread slices are sized large, very fresh and not too thick. This will make it much easier to roll out.
- I used French's Honey Mustard. I really like Honeycup, but that has become very difficult to find where I live. You can use Dijon mustard or German mustard if you are not a fan of Honey Mustard.
- I make my own curried ketchup by whisking together 3 TBS of tomato ketchup and 1 tsp medium strength curry powder. You can of course adjust this as per your own taste.
- I prefer to use sweet pickle relish rather than chopped gherkins.
- You can melt the butter if you find it easier to brush on rather than spread with the butter. The fresher your bread the easier it is to brush the butter on rather than spread.
- I used Schneiders all beef frankfurter/hotdogs.
- I did sprinkle some crispy fried onions on top prior to baking as a garnish. This is entirely optional.
HOW TO MAKE
HOT & CRUSTY CURRIED FRANKS
These really are not very difficult to make and go together very quickly and easily!
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a flat baking sheet. (I like to line it with some baking parchment._
- Flatten the bread with a rolling pin to make it more pliable. Spread each slice on one side with softened butter. (Do not skip the rolling step. It is essential. You can melt the butter if you would rather do so than using softened butter.)
- Flip each slice over and spread each one with 1/2 TBS curried ketchup, some honey mustard and about 1 tsp chopped pickled gherkin. (Remember less is more. Don't overdo any of these fillings. I like to use hot dog relish instead of pickled gherkin for it's sweetness.)
- Lay a frankfurter at one long end of each slice of bread and roll up tightly. Secure with a couple of cocktail sticks and place onto the baking tray. (The long edge of the bread is the side which is the longest. Do secure to prevent them from flying apart in the oven.)
- Bake for 12 to 15 minutes until golden brown and crisp. Remove the cocktail sticks before serving.
Hot soup, a green salad or some potato salad go very well on the side of these.
HINTS AND TIPS FOR SUCCESS
If you follow these hints and tips success is insured.
- Read through the recipe several times before beginning to help familiarize yourself with ingredients and equipment needed.
- Assemble everything you need to make this recipe before you begin. This can help to prevent you from leaving anything integral to the recipe out by accident.
- Use the right kind of bread. Thinly sliced white bread is recommended. You will need to remove the crusts.
- Roll the bread with a rolling pin to help to make it pliable and easier to roll up around the frankfurter and fillings.
- Less is more. Don't be tempted to spread the fillings onto the bread too thickly. Doing so will make it more difficult to roll the bread around the frankfurters. You can always serve extra ketchup, mustard or relish for dipping them in after they are baked if you wish.
- Secure them tightly with cocktail sticks while they are baking to help prevent them from flying open in the cooking process. Do remove them before serving.
FREQUENTLY ASKED QUESTIONS
MUST I USE HOT DOGS?
While hotdogs or frankfurters are traditional, feel free to use Bratwurst, Vienna sausages, chipolatas or even vegetarian sausages or frankfurters. Since they are larger, and basically uncooked, they may need to be partially cooked or steamed ahead of time.
CAN THESE BE MADE AHEAD OF TIME?
Certainly you can do everything up to the point of actually baking them ahead of time. Place onto a tray, cover with some cling film and refrigerate until you are ready to cook them.
MUST I USE HONEY MUSTARD?
We like the honey mustard, but feel free to use any kind of mustard you enjoy. Dijon is nice as is German mustard.
CAN I USE ANOTHER KIND OF BREAD?
White bread is traditional. You can use Brioche or Challah, just so long as the slices are not too thick and you trim the crusts off.
CAN THESE BE MADE IN THE AIR FRYER?
Absolutely! Preheat your air fryer to the requisite temperature and air fry for the required amount of time until they are golden brown and crisp.
CAN THESE BE FROZEN?
I do not recommend freezing these. Any leftovers will keep in the refrigerator, wrapped tightly, for up to three days. Reheat in a warm oven.
A FEW MORE
HOT DOG RECIPES TO ENJOY
I know that hotdogs are perhaps not the healthiest of foods to eat, but they do make for an economical option when it comes to getting a simple supper on the table. Here are a few other delicious hot dog recipes which we enjoy!
HOT DOGS AND SAUERKRAUT - A street-cart classic made cozy at home. If you grew up loving a good hot dog night, this recipe is going to hit you right in the memories. Tender all‑beef frankfurters simmer with tangy sauerkraut, a touch of brown sugar, and plenty of black pepper until everything is smoky, juicy, and infused with that unmistakable street‑cart aroma. Pile it all into a toasted soft‑sided bun — the kind we Maritimers adore — with a little raw onion on the bottom and honey mustard on top, and you’ve got pure hot‑dog heaven. It’s simple, fast, and unbelievably satisfying… the kind of meal that reminds you why some classics never fade. If you love hot dogs and you love sauerkraut, this one’s going to be a keeper.
MAC AND CHEESE DOGS - When two childhood favorites join forces. If there was ever a dish that proves comfort food doesn’t need to apologize for itself, it’s these Mac & Cheese Dogs. Think smoky hot dogs tucked into crisp‑toasted buns, then crowned with a creamy, velvety homemade macaroni and cheese that’s so good you’ll be tempted to eat it straight from the pot. A sprinkle of extra cheddar and a handful of crispy fried onions give each bite that irresistible crunch — the kind that makes you close your eyes for a second. It’s playful, nostalgic, and wonderfully over‑the‑top in the best way. Kids adore them, grown‑ups secretly love them, and they turn an ordinary midweek supper into something that feels like a treat.
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Yield: Makes 6 hot dogs
Hot & Crusty Curried Franks
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Deliciously different. Quick and easy to make, these go great with some hot soup, or a salad on the side. For an optional garnish and a bit of crunch why not sprinkle the tops with some crispy fried onions before baking?
Ingredients
- 6 slices of soft white sandwich bread, crusts trimmed off
- 3 TBS curried ketchup (see notes below)
- honey mustard to taste
- 3 pickled gherkins, chopped (Or hot dog relish to taste)
- softened butter for spreading
- 6 smoked frankfurters
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a flat baking sheet. I like to line it with some baking parchment.
- Flatten the bread with a rolling pin to make it more pliable. Spread each slice on one side with softened butter.
- Flip each slice over and spread each one with 1/2 TBS curried ketchup, some honey mustard and about 1 tsp chopped pickled gherkin.
- Lay a frankfurter at one long end of each slice of bread and roll up tightly. Secure with a couple of cocktail sticks and place onto the baking tray.
- Bake for 12 to 15 minutes until golden brown and crisp. Remove the cocktail sticks before serving.
Notes
You can easily make your own curried ketchup. Simply whisk 3 TBS of tomato ketchup together with 1 tsp medium curry powder (or to taste.)
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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