CHEF JEFF — ONE BYTE AT A TIME: Cubano Dogs

Here’s a creative and simple recipe from TV foodie Rachael Ray.

Cubano Dogs

8 all-natural pork or beef hot dogs or knockwursts

8 hot dog rolls, soft hoagie rolls or 6-inch sub rolls, split but not cut all the way through

Yellow mustard

1 4-ounce can pickled jalapenos (hot) or green chilies (mild), drained well and finely chopped

8 slices deli-sliced mild ham

8 thin slices Swiss cheese

8 pickle spears

Preheat the broiler.

Heat a griddle or cast-iron skillet over medium-high heat. Split the dogs or knockwurst but do not cut through. Grill them until crispy on both sides.

Arrange the rolls on a baking sheet. Top the rolls with lots of mustard, chopped chilies, ham and Swiss cheese. Broil just long enough to melt the cheese. Nestle a dog and pickle spear on top of the melted cheese in each roll.

Serve with black beans and yellow rice plus plantain chips.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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