The hot dog obsession is in full force you guys and today’s Caesar Salad Hot Dogs are EVERYTHING!
Did you know it was national hot dog day last week? I know, right!! A day dedicated to summers quintessential pool party food. I whipped up a batch of these Caesar Salad Hot Dogs in honor of the holiday and everyone sang my praises as they chowed down on these perfectly cooked dogs!
So we all love a Caesar Salad right? But instead of just enjoying it in salad form, what if it was all piled up within a hot dog bun. So basically a trifecta of 1: perfectly cooked Ball Park Park’s Finest dogs (Signature Seasoned!) with 2: shredded lettuce mixed with a touch of Caesar dressing, and lastly 3: some parmesan crisps to add a little bit of pizzaz. Genius if you ask me!! Make some extra Parmesan Crisps because they disappear quickly. (not that I’m speaking from experience or anything like that!)
- 4 Ball Park Park’s Finest Franks (Signature Seasoned Beef)
- 4 hot dog buns
- 1 cup finely shredded romaine lettuce
- Caesar Dressing
- 1 (3-oz) piece Parmigiano-Reggiano
- ½ tablespoon all-purpose flour
- 1/4 teaspoon black pepper
- Special equipment: a nonstick bakeware liner such as a Sil-pat pad
- Preheat your charcoal or gas grill over medium high heat. Place Ball Park Park’s Finest franks on the grill and grill for 3-4 minutes until grill marks appear. Once grilled, remove and set aside.
- Toast the buns for a few minutes on each side until grill marks appear. To assemble, toss some of the shredded lettuce with a tablespoon of Caesar dressing and place the lettuce in the bottom of the bun, followed by the grilled hot dog, a little more of the lettuce and top with the parmesan crisps. Add additional Caesar dressing if needed.
- Preheat oven to 375°F.
- Using the small holes on a 4-sided grater, shred enough cheese to measure ½ cup.
- Line a large baking sheet with a sil-pat liner. Stir together cheese, flour, and pepper until the flour is evenly distributed. Arrange teaspoons of cheese 2 inches apart on liner. Flatten each mound slightly with a metal spatula.
- Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.
This post is brought to you in collaboration with Ball Park Park’s Finest Franks. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!