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.
