Alt Text: A delicious looking Chicago Style Hot Dog
What style of dog is your favorite? Mine would be a Portillos Chicago Style Dog
Alt Text: A delicious looking Chicago Style Hot Dog
What style of dog is your favorite? Mine would be a Portillos Chicago Style Dog
My go to is grilled or cast iron pan until you get some not quite black crispy edges going. Lightly toasted bun, preferably of potato bread. Pretty thin line of mustard running parallel to the dog on both sides and a thicker squiggle of ketchup down the center. Served the hotter the better.
My “special” hot dog are flat hot dogs. Go to the deli counter and get some 1/4" to 3/8" slices of your favorite type of bologna. Grill or cast iron the meat, and dress the same way as above, but on a potato hamburger roll. You get nice big crispy parts since it’s flat. You get 2 distinct sides for topping and a top bun to hold topping in better than an open top dog if you want toppings. Tastes better since bologna meat is higher grade than hot dog meat so the legend goes. Impresses people since they’ve never seen such a thing. Don’t tell people it’s just thick sliced bologna, and they think you have a crazy insider hookup somewhere.
The flat style dog sounds very interesting… Sounds like something I should try. Appreciate the reply!
It’s a fun spin on a classic and everyone I showed it to has found it fascinating. I haven’t had one in a bit, but your post reminded me of them instantly.
Sounds like a fried baloney sandwich.
I’ve heard of that before but I’ve never seen anyone make or sell that around here. The pictures I get searching for that mainly look to be thin slices stacked up or on a roll with other stuff and it looks like a breakfast sandwich. Around here, we’d do that with Taylor Ham, or pork roll.
This is the closest pic I could find to what I’m talking about. They refer to it as a Nashville smoked bologna sandwich, and it seems more BBQ style than hot dog style.
We may be getting into semantics, but such is the case when we get into regional specialties. Having the meat slice about the same thickness as a hot dog keeps it having that same hot dog mouth feel you wouldn’t get with a stack of thin slices or if it was smoked, and it would have more traditional hot dog toppings than the sandwich toppings of a bologna sandwich or the BBQ fixings of the smoked bologna sandwich.
I’ve never heard anyone make reference to it specifically as a “flat hot dog” other than by one older guy I worked with 20+ years ago that suggested it to me. But I’ve shared them with other people over the years, and they’ve all found it fun and intriguing as well. At this point, it’s kind of my own personal food of mythical origin, so it’s a fun concept I can mention whenever the subject of unusual hot dogs comes up.
A high-school buddy introduced me to these. As you do, he would cut a fat slice off a bologna sausage and fry it up. Then slap it between two slices of bread with a healthy dollop of mustard. Sometimes he’d get fancy and toast the bread.
A rose by any other name, something something… fried meat.
It’s hard to go with with anything with both “fried” and “meat!”