This recipe demonstrates a technique for achieving the best texture in a hot dog by butterflying, scoring, and searing it to create a crispy, flavorful result. The hot dog is served in a toasted, cheese-lined bun with mayonnaise, ketchup, and a spicy chili topping.
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Butterfly each hot dog by slicing it lengthwise, being careful not to cut all the way through. Gently open it up.
Lay the butterflied hot dogs flat and make shallow, diagonal cuts across the surface. Turn and make more cuts in the opposite direction to create a cross-hatch pattern.
Place one slice of cheese inside each hot dog bun.
Lightly toast the buns in a dry pan or on a griddle until golden.
Place the butterflied hot dogs, scored-side down, into a hot, dry cast iron skillet or pan. No oil is needed.
Use a grill press or spatula to press the hot dogs down, ensuring maximum contact with the pan. Sear for a couple of minutes until a light, crispy char forms.
Place the seared hot dogs into the toasted, cheese-lined buns.
Top the hot dogs with a line of mayonnaise, a squirt of ketchup, and a spoonful of chili crisp.
Garnish with a sprinkle of dried parsley and serve immediately.
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