We took our idea of griddling cheese into the exterior of grilled cheese and brought it back to our (my) hot dog fetish. We brush the insides of the bun with butter and cook them first on the griddle. Then we add a slice of cheese, pictured here is mozzarella, to the crispy interior and cook until the cheese is golden brown and has adhered itself to the bread. The cheese fuses to the bun and then peels easily off the griddle. The uncooked tops (the outside) of the bun are warm and sweetly soft underneath the crunchy grilled cheese surface. This creates an ideal platform for building a hot dog. Adding ketchup or other saucy condiments softens things up just enough to let the cheese and bread wrap around a dog and some fillings. Every bite is soft and then crunchy, tender and then accented by the snap of a good casing before you hit the tender interior of the hot dogs. It’s a symphony of textures before you’ve even added the layers of flavor that accompany it.
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