Cubano-Style Hot Dogs

by Carly Cerniglia

Ever find yourself craving both a hot dog and a Cubano sandwich? No? Well, me neither, but if that time ever comes, I’ve got the perfect recipe for you! This hot dog has it all, tangy mustard, zippy pickles, melty cheese, salty dogs, and a soft, buttery bun.

I actually surprised myself with this one. Be sure to use the best quality hot dogs with a snappy casing, and don’t skip the butter! It’s time to switch up your hot dog game, and this recipe is truly a winner. 




2 good quality pork hotdogs

1 tablespoon butter

2 slices ham 

3 slices Swiss cheese

2 brioche hot dog buns

6 thick cut pickle chips

¼ cup mayo

1-2 tablespoons yellow mustard

Garlic powder

Black pepper


Slice hot dogs almost in half lengthwise, leaving connected on one side. In a large skillet, melt butter. Fry hot dogs until golden brown on each side. Remove from pan. Fry ham slices until golden marks appear. Remove from pan. 

Mix mayo, yellow mustard (to your taste preference), a dash of garlic powder, and a sprinkle of black pepper. Slice buns and slather mustard sauce over cut sides of bun. Lay a piece of Swiss cheese on top, then layer one piece of ham, 3 pickles, and a hot dog.

Slice one piece of Swiss cheese into strips. Put a little more mustard sauce on the hotdog and fill with sliced Swiss. Repeat with the other hot dog. 

Broil 2 to 7 minutes until cheese is melted and bun is toasty. Enjoy!