Matt Neal's sister, Madeline, is a big hot dog fan who constantly comes up with ideas for toppings. She suggested this terrific, if unlikely, combination of cinnamony sautéed apples with slices of sharp cheddar, served on top of hot dogs tucked into pretzel rolls.
- 2 tablespoons unsalted butter
- 3 large Granny Smith apples, peeled, halved, cored and cut into scant 1/2-inch wedges
- 3 tablespoons light brown sugar
- Pinch of cinnamon
- 6 hot dogs
- 6 long pretzel rolls or hot dog buns, split
- 3 ounces thinly sliced sharp cheddar
Preheat the oven to 450 degrees F. In a large skillet, melt the butter. Add the apples and cook over moderate heat, stirring occasionally, until barely softened and just beginning to brown, about 5 minutes. Add the brown sugar and cook over moderately low heat, stirring occasionally, until the apples are tender and lightly caramelized, about 10 minutes longer. Stir in the cinnamon and keep warm.
Heat a grill pan. Grill the hot dogs over high heat until lightly charred all over, about 5 minutes. On a baking sheet, set the dogs in the rolls and top with the cheddar. Bake for about 3 minutes, just until the cheese is melted. Top with the apples and serve at once.
Recipe reprinted by permission of Publisher. All rights reserved.
Need Something for Your Kitchen?
Get 15% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close