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Herby Street Dog Sandwich

In order to prove that a hot dog is a sandwich, this recipe combines all of the components of a sandwich in hot dog form. Top a butterflied hot dog with cucumber herb salad, caramelized onions, pickled red chiles, Dijonnaise, and sweet ketchup and serve across split Hawaiian rolls.

Tasty Team
Herby Street Dog Sandwich
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

30 minutes

30 min

Cook Time

45 minutes

45 min

Total Time

1 hr 5 min

1 hr 5 min

Prep Time

30 minutes

30 min

Cook Time

45 minutes

45 min

Ingredients

for 4 servings

Caramelized Onions

  • 4 tablespoons olive oil
  • 2 large yellow onions, thinly sliced

Quick Pickled Fresno Chiles

  • 2 tablespoons sugar
  • ¼ cup apple cider vinegar (60 mL)
  • 2 Fresno chiles, thinly sliced

Cucumber-Herb salad

  • ½ cup english cucumber (70 g), halved and thinly sliced
  • 4 tablespoons fresh dill, roughly chopped
  • 4 tablespoons fresh italian parsley, roughly chopped
  • 1 tablespoon fresh oregano, roughly chopped
  • 2 tablespoons fresh mint leaves, roughly chopped
  • 1 spring onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • kosher salt, to taste
  • black pepper, to taste

Sriracha Ketchup

  • 1 tablespoon agave nectar
  • 2 tablespoons ketchup
  • 1 tablespoon sriracha

Dijonnaise

  • 1 tablespoon lemon juice
  • 2 tablespoons dijon mustard
  • 2 tablespoons mayonnaise
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Hot Dogs

  • nonstick cooking spray, for greasing
  • 4 beef hot dogs, split lengthwise down the center with one long side left intact
  • 1 package hawaiian sweet roll
  • 1 tablespoon olive oil

For Serving

  • chip
  • pickle

Nutrition Info

  • Calories 599
  • Fat 46g
  • Carbs 35g
  • Fiber 3g
  • Sugar 18g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Make the caramelized onions: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions and reduce the heat to low. Allow to caramelize, stirring frequently, for 30 minutes, or until deep in color. Remove the pot from the heat.
  2. Make the quick-pickled Fresno chiles: In a small bowl, mix together the sugar and apple cider vinegar. Add the Fresno chiles, then set aside until ready to serve.
  3. Make the cucumber-herb salad: In a medium bowl, toss together the cucumber, dill, parsley, oregano, mint, spring onion, olive oil, and lemon juice. Season with salt and pepper to taste.
  4. Make the Sriracha ketchup: In a small bowl, stir together the agave, Sriracha, and ketchup.
  5. Make the Dijonnaise: In a small bowl, stir together the lemon juice, Dijon, and mayonnaise. Season with salt and pepper to taste.
  6. Make the hot dogs: Preheat the broiler to high.
  7. Heat a grill pan over medium heat and grease with nonstick spray. When the pan is hot, add the butterflied hot dogs, flat-side down. Place a grill weight (or a few plates) on top to keep them flat. Cook until beginning to crisp around the edges and grill marks appear, 4–6 minutes.
  8. Carefully cut or tear the Hawaiian rolls into 4 rows of 2–3 rolls each. Split the Hawaiian rolls lengthwise with a bread knife, keeping a long side intact. Brush with the olive oil and place, cut-side up, on a baking sheet.
  9. Turn the broiler on high, then broil the rolls until golden brown, about 3 minutes.
  10. Lay a hot dog atop a toasted roll and top with some of the cucumber herb salad, caramelized onions, Sriracha ketchup, and Dijonnaise. Finish with a few pickled chiles. Repeat with the remaining ingredients.
  11. Enjoy!

Ingredients

for 4 servings

Caramelized Onions

  • 4 tablespoons olive oil
  • 2 large yellow onions, thinly sliced

Quick Pickled Fresno Chiles

  • 2 tablespoons sugar
  • ¼ cup apple cider vinegar (60 mL)
  • 2 Fresno chiles, thinly sliced

Cucumber-Herb salad

  • ½ cup english cucumber (70 g), halved and thinly sliced
  • 4 tablespoons fresh dill, roughly chopped
  • 4 tablespoons fresh italian parsley, roughly chopped
  • 1 tablespoon fresh oregano, roughly chopped
  • 2 tablespoons fresh mint leaves, roughly chopped
  • 1 spring onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • kosher salt, to taste
  • black pepper, to taste

Sriracha Ketchup

  • 1 tablespoon agave nectar
  • 2 tablespoons ketchup
  • 1 tablespoon sriracha

Dijonnaise

  • 1 tablespoon lemon juice
  • 2 tablespoons dijon mustard
  • 2 tablespoons mayonnaise
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Hot Dogs

  • nonstick cooking spray, for greasing
  • 4 beef hot dogs, split lengthwise down the center with one long side left intact
  • 1 package hawaiian sweet roll
  • 1 tablespoon olive oil

For Serving

  • chip
  • pickle

Nutrition Info

  • Calories 599
  • Fat 46g
  • Carbs 35g
  • Fiber 3g
  • Sugar 18g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Make the caramelized onions: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions and reduce the heat to low. Allow to caramelize, stirring frequently, for 30 minutes, or until deep in color. Remove the pot from the heat.
  2. Make the quick-pickled Fresno chiles: In a small bowl, mix together the sugar and apple cider vinegar. Add the Fresno chiles, then set aside until ready to serve.
  3. Make the cucumber-herb salad: In a medium bowl, toss together the cucumber, dill, parsley, oregano, mint, spring onion, olive oil, and lemon juice. Season with salt and pepper to taste.
  4. Make the Sriracha ketchup: In a small bowl, stir together the agave, Sriracha, and ketchup.
  5. Make the Dijonnaise: In a small bowl, stir together the lemon juice, Dijon, and mayonnaise. Season with salt and pepper to taste.
  6. Make the hot dogs: Preheat the broiler to high.
  7. Heat a grill pan over medium heat and grease with nonstick spray. When the pan is hot, add the butterflied hot dogs, flat-side down. Place a grill weight (or a few plates) on top to keep them flat. Cook until beginning to crisp around the edges and grill marks appear, 4–6 minutes.
  8. Carefully cut or tear the Hawaiian rolls into 4 rows of 2–3 rolls each. Split the Hawaiian rolls lengthwise with a bread knife, keeping a long side intact. Brush with the olive oil and place, cut-side up, on a baking sheet.
  9. Turn the broiler on high, then broil the rolls until golden brown, about 3 minutes.
  10. Lay a hot dog atop a toasted roll and top with some of the cucumber herb salad, caramelized onions, Sriracha ketchup, and Dijonnaise. Finish with a few pickled chiles. Repeat with the remaining ingredients.
  11. Enjoy!

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