His first creation was inspired by a jar of cornichons in the fridge. He decided to make a dog with a decidedly French twist.
He started with some nice hoagie rolls (though any hot dog bun will do). He smeared them with a good amount of Dijon mustard. Then he added some slices of brie & cornichons. Topped off, of course, with the hot dogs. The dogs we used were 100% pork (they were part of the last 1/4 of a pig we bought) but any good hotdog will do. Since our buns were big we put two dogs in each.
Ok, this was surprisingly good. Matt said a cheese dog but, a really good cheese dog, one with that funky kick from the brie. The texture of the brie is great especially when it gets all warm & melty from the hot dogs. We were a little afraid the cornichons would overpower everything but instead they added a nice tang against the creaminess. We would totally do this version of the dog again!
Tomorrow another international twist on the all-American hot dog....
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