Ingredients
4 split hot-dog buns
4 hot dogs
1 cup sliced bell peppers
1 cup sliced sweet onion
2 teaspoons olive oil
Kosher salt and freshly ground pepper
3 ounces American cheese
2 tablespoons milk
1/4 cup olive tapenade
1/4 cup chopped marinated artichoke hearts
3 ounces fresh mozzarella, thinly sliced
4 thin slices country ham
4 thin slices Gruyere cheese
Yellow mustard and dill pickle spears, for serving
Preparation
Preheat broiler with a rack in upper third. Split hot dog buns. Grill hot dogs over medium-high heat until charred in places, 3 to 4 minutes; tent with foil to keep warm.
Philly Cheesesteak: On a rimmed baking sheet, toss peppers and onion with oil and season with salt and pepper. Broil until tender, 6 to 7 minutes. Broil hot dog buns until toasted, 1 minute. In a saucepan over medium heat, cook cheese, milk, and a pinch of salt, stirring, until cheese melts, about 2 minutes. Top buns with grilled hot dogs, peppers, onion, and sauce; serve.
Muffuletta: In a small bowl, combine tapenade and artichoke hearts. Layer mozzarella into cut sides of buns; place on a rimmed baking sheet. Broil until cheese melts, 1 to 2 minutes. Top with hot dogs and olive-artichoke mixture; serve.
Cubano: Layer ham and cheese into cut sides of buns; place on a rimmed baking sheet. Broil until cheese melts, 1 to 2 minutes. Top with hot dogs, mustard, and pickles; serve.
