I am a hot dog fanatic, and I’m telling you this is one of the best versions I’ve ever had. I took inspo from one of my favorite varieties, the Colombian dog, which is topped with pink sauce, mozzarella cheese, crushed pineapple and crushed potato chips (just to name a few – we’re using those last two), added in a zingy avocado sauce for some extra fiber, and paired it with the so-hot-right now spiralized dog. Some trends are just gimmicks, this isn’t one of them. Spiralizing a hot dog not only gives it amazing texture (all those extra edges to get caramelized and crispy), but all those nooks and crannies are fantastic for maximum holding of all the yummy toppings. Put all that into a literal grilled cheese hot dog bun and idk guys, I may’ve cried a little. Prepare yourself, because you’re about to enter Hot Dog Heaven.
Make the avo pickle mustard. To a blender or food processor (small works best) add all ingredients but the lime zest and blend until smooth. Add the lime zest and stir, taste for seasoning and adjust to your liking, then pour into a small bowl, cover the top with plastic wrap (make sure plastic wrap completely touches the entire surface of the dip), and refrigerate until ready to use.
Spiralize the dogs. Set your hot dogs on a flat surface and get 6 skewers ready. While the dogs are lying flat, insert a skewer into the center of each until it comes out the center of the other side, then move to the center of the skewer. Using a small, sharp knife, start cutting from one end at an angle, so the knife cuts down to the skewer. Continue cutting at an angle, rolling the hot dog away from you as you do to create a spiral cut. Remove the hot dog from the skewer, and repeat with the remaining hot dogs.
Cook the dogs and toast the buns. Preheat the oven to 400° F, then add the hot dogs to a parchment-lined sheet pan. Cook in the preheated oven for 20 minutes, rotating every 5 minutes. For stovetop, add all the hot dogs to a skillet with a tablespoon of oil and cook over medium heat, moving around occasionally, until golden brown on all sides. The oil will help the dogs brown better in the pan instead of burn. While the dogs are cooking, butter each side of a hot dog bun with ½ teaspoon of butter, lay 1 ½ slices of pepper jack cheese inside of each and close. Toast each side in a skillet over medium low heat until golden brown.
Assemble and serve. Open the cheesy buns and nestle a spiralized dog inside of each, then spoon the avo pickle mustard along one side, the crushed pineapple along the other, and the crushed potato chips down the center. Devour immediately!
Notes
When spiralizing the dogs, I like to put one hand flat on top of the dog while the other is inserting the skewer to help guide myself to get it through the center. If you don’t get it right away, that’s ok, you can kinda poke around a bit until you get it right.
Cutting the spirals takes a bit of practice to get right, but the good news is that it doesn’t have to be perfect to look great once it’s done cooking.
Micronutrient Highlights
30% vitamin C, 27% calcium, 23% vitamin A and phosphorusHonorable Mentions: 15% vitamins B2 + B6, 14% copper + zinc, 13% iron
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
