In something I never expected to have to clarify, this is a hot dog recipe but it is not a recipe for hot dogs. I know that I have a history of making foods from scratch that most sane people do not feel the need to — cream cheese, fig newtons, bagels, vanilla extract, and almond extract too — but I do still leave “grinding meat with spices, salt, and curing agents into a smooth, fine emulsion” before being “stuffed into casings and smoked” to the experts, usually at Hebrew National.
So while this is the very first hot dog recipe here, and it isn’t a recipe for making hot dogs — phew — it is a recipe for my favorite way to prepare them. And on this, as with so many other things, I’m full of opinions.
→ Butterflied is best: I like my hot dogs butterflied, i.e. split down the center but leaving the last bit hinged together, then flattened and cooked on a grill or in a pan. This method allows the hot dog to get browned and more crisp from the inside out. There are also structural benefits: less rolling around as it cooks, and — this is key — better topping support.
→ Vinegared Iceberg: While I also love all of the classic hot dog toppings — yellow mustard, ketchup, minced raw onions — I’ve got two other favorites. First, I like cold, crisp iceberg lettuce, but I like it a little pickled first, vinegared, if you will. My mother-in-law makes pickled iceberg and I’m not going to rest until I convince everyone that there’s no superior sandwich or frank topping. It adds the exact chill, crunch, and acidity I want on a hot day, but also all days.
→ Potato Chips: And if you’re not putting crumbled potato chips on your hot dogs, this is a perfect time to start. I first learned about this from a travel show about Venezuela decades ago — I’d previously only experienced potato chips wedged into a pb&j sandwich in the school lunchroom, don’t knock it until you’ve tried it — but I’ve learned it’s just as popular throughout Latin America. The ultra-thin “potato sticks” type of chip are more common at ballparks, but crumbled kettle chips are excellent here too.
As a heat dome descends on the eastern US, worth noting that if you’d rather skip cooking over hot metal grates in triple-digit temperatures, you can make every part of this recipe in your kitchen. For more outdoor-friendly, indoor-ready cooking, see also: Oven Ribs, Dry Rub Oven Chicken, Crispy Oven Pulled Pork, and every last one of the slaws and potato salads. Happy cook = happy everyone.
Hot Dogs with Vinegared Iceberg and Potato Chips
Ingredients
Iceberg
- 1/4 cup water
- 1/4 cup white vinegar
- 1 teaspoon kosher salt (Diamond brand; use half of any other)
- 1/2 teaspoon granulated sugar
- Half a small head of iceberg, cut into 1/4-inch ribbons (about 2 cups)
Assembly
- 6 hot dogs
- 6 buns, ideally top-split, toasted
- Minced white onion
- Ketchup and yellow mustard
- Crumbled potato chips
- Freshly ground black pepper
Directions
Prepare the vinegared iceberg: Stir water, vinegar, salt, and sugar in a bowl until salt and sugar dissolve. Add iceberg and toss to coat. Transfer to the fridge for as little as 30 minutes and up to 1 day.
Cook your hot dogs: Split each hot dog down the center, but leave the bottom hinge intact. Open and place cut side-down on a grill or in a griddle pan on the stove. Hot dogs are already fully cooked from the package, so you’re cooking until you get the sizzle, color, and browned crisp that you want. For extra crispness, flip the butterflied hot dogs over and cook on the skin side too.
Assemble: Fold each hot dog back together and arrange split side up in a bun. Add ketchup and mustard. Use tongs to grab some of the vinegared iceberg, shaking off the extra liquid, and pile on top. Top with white onion, crumbled chips, and freshly ground black pepper. Eat right away.
