Hot Dogs 3 Ways

Ingredients

• ---FOR UPSIDE DOWN DOGS---
• 1 sheet frozen puff pastry, thawed
• ¼ thinly sliced onion
• 1 cup grated white cheddar or Gruyere cheese
• 6 jumbo hot dogs or veggie dogs
• 2 tablespoons Dijon mustard
• ¼ teaspoon smoked paprika
• 1 egg, beaten
• 1 tablespoon sesame seeds
• ---FOR REUBEN DOGS---
• ½ cup mayonnaise
• 2 tablespoons diced yellow onion
• 1 tablespoon ketchup
• 1 tablespoon relish
• 6 jumbo all-beef hot dogs
• 6 hot dog buns
• 1 cup grated Swiss cheese
• 1–1 ½ cups sauerkraut
• 6 dill pickle spears
• ---FOR CHILI CHEESE DOGS---
• 1 tablespoon olive oil
• ½ yellow onion, finely diced
• Salt & pepper
• 2 garlic cloves, finely minced
• 1 (540ml) can red kidney beans, drained and rinsed
• 1 tablespoon tomato paste
• 1 ½ teaspoons chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne
• ¼ cup water
• 6 jumbo hot dogs or veggie dogs
• 6 hot dog buns
• 1–1 ½ cups grated cheddar cheese

Directions

For the Upside-Down Dogs

1. Heat your oven to 400ºF and line a sheet pan with parchment paper. Thaw the puff pastry according to the package directions and keep cold in the fridge until ready to use.
2. Scatter the onion into six lines onto the parchment lined sheet pan roughly the same length as a hot dog and top with grated cheese. Place a hot dog on top and set aside. Retrieve the pastry from the fridge and unroll the sheet. In a small bowl, stir together the mustard and paprika and brush over the pastry. Cut the pastry into six equal rectangles and lay on top of the hot dogs. Press the pastry down on the sides to enclose as much of the hot dog as possible then brush with the beaten egg. Scatter with the sesame seeds and bake for 20 to 25 minutes or until golden brown and puffed.
3. Flip the hot dogs right-side-up and serve.

For the Reuben Dogs

1. Make the Thousand Island dressing by whisking together the mayonnaise, onion, ketchup, and relish. Grill the hot dogs. Meanwhile, scatter the cheese into the buns and place on the grill to melt the cheese and toast the buns. Add the hot dogs to the cheesy buns and top with the Thousand Island dressing, some sauerkraut, and a pickle spear. Serve immediately.

For the Chili Cheese Dogs

1. Heat the oil in a large skillet over medium heat. Add in the onion, season with salt and pepper, and cook until lightly golden and soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add in the beans, tomato paste, chili powder, smoked paprika, cumin, and cayenne and cook for 4 to 5 minutes or until the beans start to pop and the spices smell toasty and fragrant. Stir in the water, season with more salt and pepper, and turn the heat down to low to keep warm.
2. Cook the dogs on the grill or in a grill pan and add to the buns. Spoon the chili over the hot dogs and scatter with cheddar cheese.