I’m always in the mood for a great hot dog. They make for a great quick lunch. And even though I do occasionally make my dogs ‘traditional’, with just mustard, I really like to jazz them up a bit. Like these still-easy-to-make but fantastic blackjack hot dogs. First, you can’t go wrong with sauteed onion on a dog. It’s the perfect pairing. To offset a bit of that onion sweetness throw in some pepperjack cheese and the crunch of fresh tomato. Finally, top it all off with a kicked up mustard.
I used my favorite mustard, Zatarain’s Creole mustard, which has tremendous flavor. It is a little spicy, but not overwhelmingly so. I keep several squeeze bottles on hand at all times (it lasts darned near forever in the pantry).
Try my just-as-great blue moon dogs too!
Blackjack Hot Dogs
- 2 all-beef hot dogs
- 2 tablespoons Cajun seasoning divided (I used our homemade version)
- 2 hot dog buns
- 1 tablespoon olive oil
- 1 small sweet onion sliced
- 2 slices pepperjack cheese
- 1 plum tomato chopped
- Creole mustard
- Note: I made these dogs using a griddle on my grill. You can also make them in a skillet (preferably cast iron) on the stove top.
- Preheat a griddle on the grill or a skillet over high heat.
- Sprinkle one tablespoon of the Cajun seasoning out on plate. Roll the hot dogs in the seasoning, coating well. Transfer to the griddle or skillet and cook on all sides until nicely darkened. Remove.
- Toast buns as desired.
- Toss the onion with the olive oil and remaining Cajun seasoning. Add to griddle or skillet and saute until tender, stirring often. Remove.
- Top each bun with a slice of cheese. Add a hot dog, half of the onions and half of the tomatoes. Top with mustard and serve.