Breakfast Sandwich with Hot Dogs, 2 Cheeses and Diced Potatoes

So my belly is rumbling and the hour is long past breakfast time, which in this household happens around 6 am or so. I am also past the "I need a light but healthy breakfast" hour, a mark normally passed about 2 hours after I get up. Hearty is the word! And I'm in the mood for a creation. Upon checking the fridge I decide on these ingredients:

-Pan de Sal (soft, rich Filipino rolls)
-Hebrew National hot dogs
-Chunk o' Gouda
-Slice o' Tillamook
-Butta'

Not sure what I will do with them yet I also pull out a  bag of mini red potatoes, some salsa roja and a leftover container of Japanese aioli. (For lack of a better word. The mayonnaise based orange sauce often served with sushi.)

Hmmm...Yes! A deluxe hot dog breakfast sandwich! No egg today please. I say breakfast, but this creation can easily pass as lunch or, ...anything but teatime fare I suppose. The delicious, gone in less than 2 minutes result:

www.cookingDADA.com

Here is how to put it together:

Start by dicing up the red potatoes. I used two small ones and it was more than enough for one sandwich:

Actually, by the time I was done dicing them, they were more likc potato 'bits', which was my original intention. A small mound of crunchy potato bits on top grilled hot dogs over melted cheese, mmmmmm.

Start these potatoes off in the pan or your cast iron griddle. Use some butter or oil. Of course, I prefer butter here:

Cook them for 3-5 minutes, folding them over to coat and make contact with the grill.
Add the hot dogs and cook on both sides until you get this:

After you flip the 'dogs, layer your favorite cheeses across them to start melting. This time I had Gouda and Tillamook, uhhh-huh. Other possibilities come to mind; bleu cheese, swiss, Pepper Jack (so good it should be a proper noun,) mozzarella and others. I would steer clear of the Velveetas and Kraft singles, unless those are all you have. Oh, wait, who said Feta? Just stop. No, sorry. You don't love it that much.

Yeah, so take the dogs off the grill when said cheese melts and set aside. Preferably on a plate. If the potatoes are done to your liking you can remove those too.

After this, or during if you have the space, slice open your roll and splay it on the grill. Toast both sides.
When done, slice the hot dogs in half and place them on the bun. Add a scoop of potatoes. Add salsa. Drizzle the 'Japanese' aioli. (Ugh, I'll find out what it is called. Sriracha aioli perhaps.) Now Eat. MMMMM.

If you don't have leftover sushi restaurant sauces just hanging out in the refrigerator, you can make the aioli yourself:

-1/8-1/4 tsp. sesame oil
-1/2 cup good mayonnaise
-Sriracha sauce to taste.

Mix it up and store in the refrigerator. It should look something like this:

There are many great alternative ingredients for this. So keep it tuned. I already have a healthier and heartier version of this sandwich on the horizon. Enjoy!



***If you do not have a griddle, try the Lodge Logic cast iron reversible. The thing is a beast and can be a pain to clean, but it goes anywhere (indoors and out,) and will last forever. Plus, there is something special about cooking with cast iron that you have to experience to understand.