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Split Dog Foot-Longs


  • 2 tablespoons exra virgin olive oil (EVOO)

  • 4 foot-long hot dogs

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1 1/2 cups milk

  • 1/4 cup ketchup

  • 1/4 cup yellow mustard

  • 1 tablespoon chili powder

  • Salt and ground black pepper

  • 2 cups shredded yellow cheddar

  • 4 long buns, toasted

  • 1/2 cup sour pickles, chopped, for garnish

  • 1/2 cup hot peppers, sliced, for garnish

  • 1 small red onion, finely chopped, for garnish


Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Split each of the hot dogs open lengthwise without cutting all the way through, and lay them cut side-down in the hot skillet (like a book). Cook until golden brown and crispy, 5-6 minutes. While the hot dogs are cooking up, place a medium pot over medium-high heat with the butter. When the butter has melted, sprinkle in the flour and cook for about 1 minute. Whisk in the milk, ketchup and mustard. Add the chili powder, some salt and pepper, and bring up to a bubble. Simmer until thickened, 2-3 minutes. Remove the pot from the heat and stir in the cheese until melted. Reserve warm.

When the hot dogs are ready, lay them griddled side-up in a toasted bun and top with some cheese sauce, pickles, hot peppers and red onion.