If you’ve never had a hotdog, split open and grilled in real, creamery butter, then topped with homemade pimento cheese and melted, and garnished with at least some mustard and onions, girl, you’re missing OUT.
Though my hubby, (sometimes endlessly), brags about how good his mom’s southern cooking was, I do find it a little funny that she never made “pimento cheese”! My hubby had never even heard of it until I told him about mine, and how incredibly delicious this simple staple is!!
This southern/midwestern, *MUST ALWAYS HAVE ON HAND*, simple cheese “spread” is one that I just cannot imagine living without!
So when I was staring down a package of humble hotdogs, I thought to take a slower side path, and reminisce one of my childhood favorites. Pimento Cheese.
So that’s where this begins.
And you can find my recipe for that right here, or use your own.
You can also purchase this in some stores, but why? Right? Homemade is always better, and I think you’ll really love mine!! Not overdone, but,…just right!!!
Don’t you just want to stick your whole face in that?? Know!! Right???!!! Seriously!!
It’s SO stinkin’ good!!!
So. To make this all-American, and truly straight from the heart and soul, hotdog hot mess creation, we’re going to use one of everyone’s favorite hotdogs!
But feel free to use whatever kind you enjoy!
And one of the BEST BUTTERS to ever kiss your lips!! REAL butter. My all-time favorite to bake and cook with, Minerva Dairy Amish Butter!!
(*I am their Brand Ambassador, but, my opinions are solely my own. Not only that, but *I* chose THEM. Not the other way around, as some companies do just to use bloggers to promote their stuff. Commercial butters were RUINING my recipes. Recipes that I had been making from being passed down from my Great Grandmothers and Great Aunts that suddenly were FAILING. When I tried Minerva Dairy’s Butter, I think I actually CRIED. Out of relief!!!)
It was a BLESSING to have come across their product, and my old recipes, passed down from generation to generation, suddenly came back to life again, and WORKED again.
So, never take anything for granted.
From baking to cooking, even if just making something as simple as this, there will be a HUGE difference in taste. So make sure that the foundation is good, and the rest can build up into something worthy of delicious!!
So, simply melt pools of that delicious butter, and place your butterflied hotdogs, cut side down, onto the hot buttered griddle. Fry them until lightly browned, turn them over, and spoon lots of my yummy, homemade pimento cheese on top!
Then, to melt well, I place a dome lid over them, so that the cheese can fully melt quickly, (so that the hotdog doesn’t burn in the meantime!)
And don’t worry about that over-spill of melted cheese! That’s some of the BEST PART!! Especially if you let it brown on the bottom!
Then just take a large spatula and scoop up the whole, cheesy gooey mess!
Place it inside of nice squishy-soft hotdog bun, and drizzle a little mustard over the top.
It’s looking pretty tasty already, isn’t it?!!!
I then like to sprinkle some mild, sweet red onion over the top, and for me, place that pickle on there, too!
From there, you can go whole hog wild, and add whatever toppings float your boat. Crumbled bacon, jalapeños, sliced pimiento-stuffed green olives, even shredded lettuce and tomato are all wonderful choices!
Just dress it up however YOU like it, and don’t worry about what other people think. This is your dog to enjoy!!
Now that we’re nearing the end of the week, and groceries might be looking a little slim, the pantry pretty sad and empty, this is the perfect time to enjoy a good old-fashioned hot dog!
And when topped with my Just Plain Good Southern Pimento Cheese, all melted and creamy, they just don’t get any better than this!
Hope you all enjoy these Pimento Cheese Dogs as much as we do!!
And if you like this, be sure to check out these sliders, too!! they were equally as AWESOME!!
Pimento Cheese Dogs
Ingredients
- hotdogs, split open lengthwise but still intact
- Minerva Dairy Real Amish Butter, 1 pat per dog
- my Just Plain Good Southern Pimento Cheese
- regular table mustard
- finely chopped red onion
- split-top or regular hotdog buns
Extra Toppings:
- pickled jalapeno slices
- pickle relish, slices, or spears
- strips or crumbled crisp-cooked peppered bacon
- sliced pimiento-stuffed olives
- thinly sliced or chopped tomato
- shredded lettuce
Instructions
Make a full (or smaller) batch of my Just Plain Good Southern Pimento Cheese, cover and chill. (*Best made the day before, or at least several hours in advance.)
On flat grill pan, melt as many pats of butter needed to fry as many hotdogs as making. Slice open hotdogs lengthwise, but not all the way through, open up, and place, cut side down, onto hot griddle into pools of melted butter.
Fry until lightly browned, turn, and fill with large spoonfuls of pimento cheese mixture.
Cover with large domed to help melt the cheese.
When cheese is melted, use a spatula and remove fro pan and place into opened and warmed (or steamed) hotdog buns.
Top with finely chopped onions, drizzles of mustard, and any other Extra Toppings that you might enjoy!
