Feltman's Recipes: Top Dog & Underdog

The Original Original

Recipes

Feltman's Recipes: Top Dog & Underdog

THE TOP DOG 


Yield: 4

 

Ingredients

  • 4 Feltman’s of Coney Island hot dogs
  • 4 large deli pickles
  • 4 hot dog buns
  • ⅔ cup Feltman’s Deli Style Hot Dog Mustard 
  • 1 tbsp. bourbon
  • 1 tbsp. honey (or agave)
  • 1 pinch of chipotle powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

 

Method

  • Combine Feltman’s Deli Style Hot Dog mustard, bourbon, honey, chipotle powder, koshersalt, and pepper in a medium bowl and stir until an even consistency is reached. Set aside.
  • Cut off the ends of each pickle. Using a coring tool or small teaspoon, carefully hollow out the pickle to create a cylinder.  Set aside.
  • Grill hot dogs on high heat for approx. 5 minutes or on a large skillet set to medium heat for approx. 6-7 minutes, until desired char is achieved
  • Toast hot dog buns until slightly charred.
  • Insert a cooked hot dog into each hollowed-out pickle, and place inside a toasted hot dog bun.
  • Scoop whiskey mixture into a small sandwich bag and snip a small hole in the corner. Squeeze to drizzle evenly across the top of each hot dog.

THE UNDERDOG

Yield: 4


Ingredients

  • 4 Feltman’s of Coney Island hot dogs
  • 4 large deli pickles
  • 1/3 cup whipped chive cream cheese
  • Kosher salt, to taste
  • Black pepper, to taste
  • Feltman’s Deli Style Hot Dog Mustard, for drizzling
  • Shredded cheddar cheese (topping, as desired)

 

Method

  • Grill hot dogs on high heat for approx. 5 minutes or on a large skillet set to medium heat for approx. 6-7 minutes, until desired char is achieved. Set aside.
  • Season chive cream cheese with salt and pepper to taste, stir in a small bowl until soft. Spoon into a small sandwich bag and set aside.
  • Slice pickles in half lengthwise like a hot dog bun.  Place one cooked hot dog inside each.  
  • Using a pair of scissors, snip a small hole in the corner of the sandwich bag and squeeze to pipe cream cheese along each side crevice between the hotdog and the pickle “bun.”
  • Top with Feltman’s Deli Style Mustard and shredded cheddar cheese as desired.

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The Original Way

1

Feltman's deli style mustard

2

Sauerkraut

3

Onion

There’s no wrong way to eat a Feltman’s hot dog. But the truly original way is on a potato bun with a healthy serving of Feltman’s Deli Style Mustard, made with apple cider vinegar.

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