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
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.
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.