I recently saw a video from ATBBQ where Chef Tom made some Hot Dog Cheesesteaks. The thought of shaved hot dogs intrigued me, so I took the next logical step and used hot links.
Gather the ingredients.
- 3 Earl Campbell Red Hot Link Sausage
- 2 Top-cut Brioche Hot dog Buns
- ½ Yellow Onion
- ½ Shallot Onion
- 1 Jalapeno
- Meat Church Blanco Seasoning
- OXO Good Grips Complete Grate & Slice
- Ninja Woodfire Grill with Flat Top Griddle Plate or stove top
Let’s go to work.
- Place the hot links in the freezer for an hour or so until nearly frozen solid.
- In the meantime, use a knife or mandoline to thinly slice the onion, shallot and jalapeno. Sliced the jalapeno length wise.
- Remove the hot links from the freezer, and using a knife or mandoline, slice them into thin strips length wise.
- Set your Ninja Woodfire Grill to grill at 400 °F with a Flat Top Griddle Plate inserted. This can also be done in on a stove top.
- Spray the griddle with avocado oil and add the sliced veggies.
- Season them lightly with some Meat Church Blanco and cook until softened and slightly browned around the edges.
- Next, spray the griddle again and add the thinly sliced hot links, and cook until they are slightly charred on the edges.
- Mix the onions, jalapeno and hot links together, then divide into two portions.
- Toast the hot dog buns until they are slightly browned on the surface and soft inside.
- ‘Nuff said! Pile your Shaved Hot Link Sandwiches high and enjoy!