Panchos Argentinos (Argentine-Style Hot Dogs)
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/4 cup extra-virgin olive oil
- juice of 1 lemon
- kosher salt, freshly ground pepper
- 1 small onion, finely chopped (about 1 cup)
- 1 small green bell pepper, finely chopped (about 1/2 cup)
- 1 small tomato, seeded, finely chopped (about 1/2 cup)
- 2 tbsp. red wine vinegar or apple cider vinegar
- 8 uncured natural casing all-beef sausages (such as applegate)
- mayonnaise (for serving)
- 4 hot dog buns, split
- yellow mustard (for serving)
- Carbohydrate 26 g(9%)
- Cholesterol 35 mg(12%)
- Fat 28 g(42%)
- Fiber 2 g(8%)
- Protein 13 g(25%)
- Saturated Fat 6 g(30%)
- Sodium 583 mg(24%)
- Calories 401
PreparationMake the Salsa: Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again. Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using. Make the Hot Dogs: Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate. Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.
PreparationMake the Salsa: Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again. Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using. Make the Hot Dogs: Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate. Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.
