Seattle’s griddled, butterflied dogs, with a topping of cool cream cheese and sauteed onions, are perhaps one of the lesser-known American regional hot dog styles. They came to be in the late 1980s, when a late-night street cart selling cream cheese-schmeared bagel sticks in Pioneer Square added hot dogs to the mix. These days, some versions may have additional sauteed veggies, such as cabbage or jalapeños, but all include a generous application of cream cheese. Most stands in the city also encourage patrons to customize their dogs with extra condiments: Ketchup and mustard are standard but so are sriracha, barbecue sauce and sliced jalapeños.
Ingredients
Servings: 4 (makes 4 hot dogs)
Directions
-
Step 1
Split each hot dog lengthwise, stopping short of cutting completely in half, so they are hinged on one side (like an open book).
-
Step 2
In a medium (10-inch) nonstick skillet over medium-high heat, heat the oil until just smoking. Add the onion and salt, and cook, stirring frequently, until the onion is well browned and softened but still has some texture, 7 to 10 minutes. Transfer the onion to a bowl; cover to keep warm.
-
Step 3
Reduce the heat to medium. Place the hot dogs cut-side down in the skillet, and cook until well browned, about 3 minutes. Flip the hot dogs over and cook just until lightly browned and crisp, about 1 minute. Transfer to a plate.
-
Step 4
Working in batches as needed, lightly brush the inside of the buns with oil and place in the skillet so the inside is face-down. Cook, still over medium heat, until warmed and lightly toasted, about 1 minute. Transfer to a platter, and repeat with the remaining buns as needed.
-
Step 5
Spread one-quarter of the cream cheese evenly over the interior of each bun. Add the hot dogs, and top with onions, as well as any of the other toppings of your choice. Serve immediately.
Substitutions
Vegan? >> Use vegan hot dogs and ground meat.
Gluten-free? >> Look for gluten-free hot dog buns.
