These days I am on a hot dog kick… don’t know why, but I get these sometimes. Not often, but I do.
I love these Smart Dogs… to me, they taste like the hot dog that has a first and last name and moves around in a wiener mobile. I love them on these sprouted wheat hot dog buns. But I can’t eat that much bread when I make myself a hot dog, so I started making them open-faced. That way I can eat 2 dogs and only one bun… you know, trying to keep ourselves in shape.
So now that the hot dog is exposed on top of the bun… what are we going to do so the dog does not roll away from the bun??? Easy, butterfly them. And while we’re at it, why not crisp up the hot dog to give it more taste and texture???
So here’s my version of a great veggie hot dog…
OPEN-FACED VEGGIE HOT DOG
2 Smart Dog hot dogs 1 sprouted wheat hot dog bun, defrosted and sides separated Egg-free mayonnaise to taste Ketchup to taste Mustard to taste Canola oil spray
- Bring to a boil a small amount of water in a small pot, about 1″to 1 ½” of water. When the water is boiling, insert the two hot dogs and retreat from the heat. Leave the small pot standing covered with the hot dogs submerged for about 2-3 minutes. Do not turn off the stove…
- In the same burner you were boiling the water, place now a small non-stick skillet. Spray lightly with canola oil spray and let it heat through.
- When the 3 minutes have passed and the skillet is hot already, take the hot dogs out of the water, pat them dry and cut them open in half length-wise. Place them on the skillet to brown. Turn them once the first side is crispy and golden brown. When the second side is about to be done, turn off the stove.
4. Meanwhile, toast the two halves of the bread. Spread them liberally with the mayonnaise. Place the hot dog pieces on the bread and drizzle to taste with ketchup and mustard.
This goes great with a nice side of Lay’s Natural potato chips and a cola-flavored Ginseng-Up… yummy!!! Great vegetarian junk food, don’t you think???