Grilled Cheese Hot Dogs

Ingredients

• 6hot dog buns, the same length as the hot dogs
• 60 ml (¼ cup)Land O Lakes® Butter with Canola Oil
• 6hot dogs
• 12 slices (21 g each; ¾ ounce each)Land O Lakes® Yellow Deli American

Instructions

1. 1

   Heat the griddle

   Heat a flat-top griddle over medium heat.

2. 2

   Flatten the buns

   Use a rolling pin to flatten the buns.

3. 3

   Grill the hot dogs

   Slice each hot dog lengthways, stopping short of cutting all the way through so it stays hinged. Put them cut-side down on the griddle and cook, turning occasionally, for 3–5 minutes on each side, or until charred and seared. Set aside.

4. 4

   Melt and assemble

   Put the Butter with Canola Oil on the griddle and heat until melted. Place the buns cut-side up on the griddle, top each with 2 slices of cheese and a grilled hot dog, then cover and cook until the cheese melts. Remove from the griddle and use a spatula to close each bun. Serve with your favourite condiments.

What are grilled cheese hot dogs?

This mash-up pairs a grilled hot dog with the melted cheese and toasted bread of a grilled cheese sandwich. It draws on familiar American diner and cookout foods rather than one specific traditional dish.

Here, flattened buns give the cheese and hot dog a snug fit, while cooking them on a flat-top griddle helps crisp the outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 17g protein, 25g carbs, 35g fat.

The buns provide most of the carbohydrates, while the butter and cheese contribute much of the fat. Hot dogs and cheese provide protein, with additional protein from the buns. Pair one hot dog with salad or vegetables for a plate with a fresh, less rich side.

Why flatten the buns?

Even pressure: A rolling pin makes the buns flatter so they can sit cut-side up on the griddle and hold the toppings.

Good contact: The flattened surface has more contact with the hot cooking surface, helping the outside toast as the cheese melts.

Get a good sear on the hot dogs

Keep a hinge: Cut lengthways without slicing all the way through. The intact side helps each hot dog stay together and makes it easier to place in the bun.

Watch the colour: Start cut-side down and turn occasionally for 3–5 minutes on each side. Look for charred, seared edges, then take the hot dogs off the griddle while you prepare the buns.

Melt the cheese without over-toasting

Cheese first: Put 2 slices on each cut-side-up bun, then add a grilled hot dog. This gives the cheese direct contact with the hot bun and dog.

Cover briefly: The method calls for covering the griddle until the cheese melts. Check as it cooks so the bun does not get too dark before the cheese is ready.

Make the outside crisp

Melted butter: Heat the Butter with Canola Oil on the griddle before adding the buns. Spread the buns across the cooking surface so they can toast rather than steam against one another.

Finish with a spatula: Once the cheese has melted, remove each bun and use a spatula to close it around the hot dog.

What to serve alongside

Fresh contrast: A simple green salad or crunchy slaw pairs well with the rich cheese and hot dog.

Cookout sides: Serve with potato salad, grilled vegetables or pickles, and set out favourite condiments for the table.

Recipe notes & tips

• Choose buns that are close in length to the hot dogs so the filling fits neatly.
• Flatten the buns evenly to help them toast at a similar rate.
• Keep the hot dogs hinged when slicing so they are easier to handle.
• Turn the hot dogs occasionally to sear both sides.
• Cover the buns while the cheese melts, and check them frequently.
• Serve straight from the griddle for the crispest outside.

Variations

• Add mustard: Spread a little mustard inside the bun before adding the cheese.
• Try another cheese: Swap in another deli-style melting cheese.
• Add onions: Cook sliced onions on the griddle and tuck them into the bun.
• Bring the heat: Serve with sliced jalapeños or a spicy condiment.
• Use different hot dogs: Choose a smoked or plant-based hot dog and cook it according to its packaging.

Common mistakes to avoid

• Cutting all the way through: Leave a small hinge so the hot dog stays in one piece.
• Skipping the sear: Cook the hot dogs cut-side down first for browned, charred edges.
• Overcrowding the griddle: Leave room around the buns and hot dogs so they can make contact with the surface.
• Leaving the buns unattended: Check them while the cheese melts to avoid over-browning.
• Closing too early: Wait until the cheese has melted before using a spatula to fold the bun around the hot dog.

How to store

These are best served freshly made, while the buns are crisp and the cheese is melted. Refrigerate leftovers promptly in an airtight container and use within 3–4 days; reheat on a griddle or in a frying pan until hot, noting that the bun may soften.

Frequently asked questions