CHEF JEFF — ONE BYTE AT A TIME: Cubano DogsHere’s a creative and simple recipe from TV foodie Rachael Ray.
By: Herald Staff Report,
Here’s a creative and simple recipe from TV foodie Rachael Ray.
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
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.