The Best Hot Diggity Chilidog

Andy Anderson !


Okay, I made this awesome hotdog chili, so I needed an awesome hotdog to go along with it...

A good chilidog needs several things, and all in the right combination, to be successful... and one of those important things is the bun. In that respect, I think that I’ve come up with a good solution.

So, you ready… Let’s get into the kitchen.

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10 Min
15 Min
Stove Top



1 small
baguette (i prefer ciabatta)
1 Tbsp
sweet butter, unsalted, melted
2 slice
provolone cheese
1 large
kosher hotdog
1 slice
prosciutto ham
mustard, yellow or brown, your choice
1/4 c
hot chili sauce
1/4 c


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2Gather your ingredients.

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3Cut the baguette to a length slightly shorter than the hotdog.

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4Chef’s Note: I like a bit of hotdog sticking out each end… But, that’s just me.

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5Cut a section off each side of the baguette, lengthwise.

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6Cut a trough down through the middle of the baguette, about the thickness of the hotdog, but be careful not to cut all the way through.

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7Scoop out the middle section to make the trough.

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8Brush the melted butter on the bottom and two cut sides.

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9Place in a small pan, over, medium heat.

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10Toast the bottom and the two sides, about 2 minutes per side.

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11Remove from pan, and place the provolone cheese into the trough.

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12Roll the hotdog in the prosciutto ham, and place into the pan, seam-side down.

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13Cook over medium heat, rolling the dog in the pan, until the hotdog is hot, and the ham begins to crisp, about 3 – 5 minutes.

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14Add the hotdog to the baguette.

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15Add the chili.

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16Add some mustard.

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17Chef’s Note: Here’s the link to my awesome chili sauce: Absolutely Awesome Hotdog Chili Sauce

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18Top with the coleslaw.

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20Serve with some chips or fries, or just experience it all by itself. Enjoy.

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21Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American