Grilled Cheese Hot Dog Sandwiches

Okay, allow me to go off the rails in terms of culinary art.  This is not culinary art.  This would more likely qualify as Waffle House fare (and I do not mean that in a derogatory sense - I happen to like Waffle House fare a great deal).  But this blog is as much of a family recipe cookbook as it is a public recipe source and I feel like this absolutely delicious sandwich deserves a mention because my family loves 'em.  It started as a simple grilled cheese sandwich, and if you omit the hot dogs, that's what you'll have - a simple grilled cheese sandwich and the absolutely perfect way to construct it.  Add the hot dogs and you have something akin to, well, carnival eats.  I shan't apologize any further.  Here it is for posterity's sake.

I use whole wheat bread because that's what I eat and I also think it toasts better.  I use margarine, not butter, because it is infinitely easier to spread.  I use American Cheese, not cheddar, because it melts better.  And while no hot dog is really all that good for you, some are better than others; the only two I will eat are all beef, Hebrew National or Nathan's Famous Franks. 

That said, Hebrew National has come out with an "Uncured All Natural" version of their hot dog that contains no preservatives or nitrates, with nothing unpronounceable in their ingredient list, relying on vinegar powder as a natural anti-bacterial agent.  They are much more healthful than regular franks and every bit as delicious; you just need to be mindful of their short shelf-life and watch the package expiration date.

This recipe makes two sandwiches.

Ingredients
4 slices whole wheat bread (like, Sara Lee Whole Wheat)
8 tbsp margarine (like, Country Crock)
4 slices American Cheese (like, Kraft)
4 hot dogs (like, Hebrew National or Nathan's Famous)

The Recipe
You will need a large, non-stick skillet for this dish, and lots of patience.

I find using a paper plate with a slight wax coating is the best surface to work on because you'll be buttering the outsides of the sandwich bread slices, not the insides.

Take your margarine out of the fridge for an hour or so to soften up.

Set your skillet on the stove top on low heat for 15-20 minutes to warm up.

Put the four hot dogs on a paper plate, cover with a napkin and zap in your microwave for 60 seconds.

When the dogs come out of the microwave, use a fork and knife to slice each link lengthwise down the middle, but not all the way so that you would separate the halves. 

Apply about two tablespoons of margarine to each of two slices of bread, being sure to completely cover the entire surface of each slice. Then, turn them over so the buttered side is facing down.  

Lay one slice of American Cheese on each of the two buttered slices of bread.  Place two split hot dogs side-by-side on top of each cheese slice such that the link's halves are completely folded back like an open book.

Place another slice of American Cheese on top of the hot dogs, then cap it with the remaining slice of bread.

As before, apply the margarine liberally to the outside tops of each sandwich.

Now, here is where you need patience.  Crank up the heat on the stove to medium.  Put each sandwich in the skillet side-by-side and let it be.  You want to be gently toasting the buttered bread slices while allowing the heat to radiate into the the sandwich, melting the cheese and further roasting the hot dog.  If you crank up the heat too high, you'll burn the bread without warming the inside of the sandwich.

Check the sandwich at the five minute mark by using a spatula to gently lift a corner of the bottom slice of bread.  You'll be able to tell from its rigidity if it's beginning to toast and peering a bit further, you can see if the bread is starting to brown.  Let it go in 4-5 minute increments until you start seeing melted cheese seeping out of the sandwich. For my stove, this takes 10-12 minutes.

Using a sturdy spatula and very quick motion, flip each sandwich over.  It helps if you smoosh the sandwich down with your spatula before turning.  This will push the top slice of bread a little further into the melting cheese, which helps anchor the bread a bit when you flip over the sandwich.

Repeat the slow toasting process, although you'll note the second side will brown more quickly.

When the whole sandwich is rigid and you can easily flip it over without it separating, it is ready to be taken to a cutting board and sliced in a diagonal half with a very sharp knife. 

Serve along side artisan chips and a cold beer.