Mushroom, Spinach & Swiss Hot Dogs


1/2 onion, chopped
8 oz crimini mushrooms, coarsely chopped
8 oz baby spinach
freshly ground black pepper
4 hot dogs
4 brioche hot dog buns
1-2 tablespoons Dijon

3-4 oz Emmenthaler cheese


In a medium pan, saute the onion and mushrooms until the onions are translucent. Add the spinach and saute until wilted. Pour off any excess water.

Meanwhile, broil the hot dogs until heated through and lightly browned. (or grill on an outside grill) Preheat oven to 350. Line a baking sheet with foil.

Spread the mustard on each bun. Top with a hot dog a portion of the spinach mixture. Top with cheese. Bake 2-3 minutes or until the cheese melts and buns are toasty. Serve immediately.

My thoughts:
As anyone who has been reading this blog for the last 15 years knows, I love hot dogs. For my birthday last year, we went to the beach so I could play skee ball and seafood and hot dogs. We went to what is now one of my favorite state-side hot dog places, Twilley’s Willys in Fenwick Island, DE. There we discovered our new favorite brand of hot dog, Berks, and my husband had a hot dog very similar to the one I recreated here. It’s cold out so I used the broiler but feel free to use a real grill. You can even cook the vegetables in a skillet on the grill for an extra smoky flavor and I bet that would be really good! The broiler does well in a pinch and the toppings pack so much flavor, you don’t miss the smoke. 

I used Emmenthaler cheese which is a little trickier to find (I buy mine at Aldi when it’s for sale) but any stronger tasting, imported Swiss would be fine. You need a strong cheese to stand up to the hot dog and one that melts well. The spinach is a bit unexpected on a hot dog but it totally works- just take care that it isn’t too wet or it will make the roll soggy–and makes the whole dish seem a lot more healthy.

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