I’m not a big fan of vege-hotdogs. They don’t come close to a real hotdog. There’s just something missing…maybe it’s the juiciness of a regular hotdog. Maybe it’s the mystery part of the mystery meat that stores the deliciousness. Either way, a vege-hotdog just doesn’t cut it.
At least it didn’t until now.
Ingredients
- Yves Hotdogs
- Butter
- Grated Mexican Cheese (or any kind you like on your dog)
- Salt & Pepper
- Your favorite vegetarian chili
- Coleslaw
- Ketchup/Mustard to your taste
Method
- Bring a pot of water to boil, add salt to the water to help speed things up
- Put hotdogs into boiling water for 4 minutes
- Heat skillet/hotplate/frying pan to medium-high heat and put a pad of butter down (not too much, just enough to place the hotdogs on)
- Remove hotdogs from boiling water
- Butterfly the hotdogs (Cut hotdogs lengthways without going all the way through, so you end up with a split hotdog that can lay flat)
- Put the hotdogs face down on the skillet/pan on the butter for about 5 minutes
- This should give enough time to crisp up the faces of the hotdogs
- Turn hotdogs over (gives you a chance to check for doneness), and sprinkling of salt/pepper
- Add grated cheese to the top of the dogs
- To speed the melting process up, put a teaspoon of water down on the hot surface and cover everything with a lid. The steam will quickly melt the cheese
- Remove the dogs, place into a steamed bun, add toppings (chili, coleslaw, mustard/ketchup)
