Cubano Hot Dog
makes 4 hot dogs
4 large hot dogs
4 slices swiss cheese
4-8 slices ham
2 tablespoons Gil’s Garlic Champagne Mustard
1 tablespoon The Pepper Plant Habanero Sauce
4 hot dog buns
1/2 cup pickles, diced or dill pickle relish
Preheat the grill to medium high heat.
Split hot dogs in half lengthwise, keeping the dog intact with about 1/4 inch left at the bottom of the dog. Fold the cheese slices in half or thirds, separate (making the pieces small enough to fit inside the spilt) and stuff inside the hot dog. Wrap each hot dog in a slice of ham (depending on the size of your dogs you may need 2 slices of ham) and secure with a toothpick.
Grill hot dogs for 3-4 minutes or until they’re hot all the way through and the cheese has melted.
While the dogs are grilling, combine the mustard and habanero sauce, whisk to combine.
Split the hot dog buns if necessary and place hot dogs inside. Top with pickles and drizzle with mustard sauce before serving.