The Walter's Dog

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 This was on the TODAY show by Chef Michael Puma. He said after eating a WALTER'S HOT DOGS  (in Mamaroneck, New York)he  realized he had been cooking them wrong his whole like. Griddling them adds so much more flavor and texture. We really enjoyed these but definitely squeeze most of the moisture out of the sauerkraut otherwise you bun get soggy!

  • 8 hot dogs 
  • butter, softened
  • 4 split-top hot dog buns, lightly toasted 
  • sauerkraut, relish and spicy mustard (Gulden's), for serving

Preparation

1.

Preheat a griddle over high heat. Brush the grill with a thin coating of butter.

2.

Split the hot dogs about 3/4 of the way, lengthwise.

3.

Place the hot dogs split-side down onto the grill, weighing it down with a press. Cook until caramelized, about 2 minutes, flip and cook 2 minutes more.

4.

Add 2 griddled dogs to each bun and top with sauerkraut, relish and spicy mustard.

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