4Ball Park Park’s Finest FranksSignature Seasoned Beef
4hot dog buns
1cupfinely shredded romaine lettuce
Caesar Dressing
For the Parmesan Crisps
13-oz piece Parmigiano-Reggiano
½tablespoonall-purpose flour
¼teaspoonblack pepper
Special equipment: a nonstick bakeware liner such as a Sil-pat pad
Instructions
For the Hot Dogs
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.
For the Parmesan Crisps
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.
Notes
I guarantee you'll come back to this recipe to make just Parmesan crisps over and over!