Le hot dog is a French-style hot dog served in a soft baguette or narrow roll, usually with a frankfurter, melted cheese, and mustard. This simple version warms the sausage, fills the bread with cheese and condiments, then bakes it until crisp outside and gooey inside; toppings vary by region and household.
Ingredients
- 4 frankfurters, about 12 oz (340 g) total
- 4 narrow hot dog rolls or small baguette sections, about 10 oz (280 g) total
- 4 slices emmental or Gruyère cheese, about 3 oz (85 g) total
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) mayonnaise, optional
- 2 tbsp (30 g) finely chopped yellow onion, optional
- 1 tsp (5 ml) neutral oil, only if pan-searing the frankfurters
Instructions
- Heat the oven to 400°F (200°C). Line a small baking sheet with parchment. If your rolls are already warm or especially soft, wait to open them until the sausage is ready so they do not tear.
- Heat the frankfurters according to their package directions. For a quick stovetop method, set a skillet over medium heat, add the oil if needed, and cook the frankfurters for about 5–7 minutes, turning regularly until hot throughout and lightly browned. If the package calls for boiling, simmer them gently in water instead; avoid a hard boil, which can split the casings. For raw or uncooked sausages, cook to the package directions and verify the safe temperature for that product rather than treating them like ready-to-eat frankfurters.
- Slice each roll lengthwise from the top, stopping short of cutting all the way through, to form a pocket. Spread about 1½ teaspoons (7 ml) mustard inside each roll. Add mayonnaise if using, then tuck in a slice of cheese. If you have a thin baguette section, use a long knife to make a narrow pocket and remove a little of the soft interior to make room.
- Put one hot frankfurter into each roll. Arrange the rolls seam-side down on the prepared sheet and bake for 5–6 minutes, until the bread is warm and crisp and the cheese has melted. Watch closely near the end; thin rolls can brown quickly.
- Carefully transfer the hot dogs to plates. Add chopped onion, if desired, and serve at once while the cheese is soft. Handle the baking sheet and melted cheese carefully, as both can cause burns.
Tips
- Choose bread that fits. Slim rolls or short baguette pieces are easiest to fill. A wide, crusty baguette can split when opened, so cut a pocket rather than slicing through the whole loaf.
- Use a suitable cheese. Emmental and Gruyère melt smoothly and bring a nutty flavor. Swiss cheese is a convenient substitute; cheddar melts well but gives a sharper, less traditional taste.
- Adjust the mustard. Dijon is pleasantly sharp. Use whole-grain mustard for texture or mild yellow mustard for a gentler flavor; add a little at a time to avoid making the bread soggy.
- Keep toppings modest. The narrow roll can become difficult to handle if overloaded. Add wet condiments sparingly and serve extra onion, pickles, or relish on the side.
Serving Suggestions
Serve le hot dog straight from the oven, while the bread is crisp and the cheese is melted. A green salad with a tangy vinaigrette, French fries, potato chips, or a simple cabbage slaw makes an easy side. Cornichons, pickled onions, and extra mustard offer a sharp contrast to the rich cheese.
For a casual meal, set out the hot dogs with a small selection of condiments and let everyone add their own. If serving children or guests who prefer milder flavors, keep chopped onion and strong mustard separate.
Variations
- Cheese-forward: Add a second thin slice of cheese or a small handful of grated Gruyère. Do not pack in so much that the roll cannot close.
- Onion version: Use finely chopped raw onion for a crisp bite, or slowly cook sliced onions in a little oil until soft and golden. Cool them slightly before adding so they do not make the bread soggy.
- Relish and pickle: Add a teaspoon of relish or finely chopped cornichons after baking. Their acidity cuts through the cheese, though extra liquid can soften the roll.
- Vegetarian option: Replace the frankfurter with a plant-based sausage and follow its package cooking instructions. Choose a vegetarian cheese if needed; flavors and browning will vary by product.
Storage and Reheating
These hot dogs are best assembled and baked just before serving. Refrigerate leftovers within 2 hours, separating any toppings that can be removed, and store in a covered container for 3–4 days. Keep the refrigerator at 40°F (4°C) or colder. For best texture, store unassembled rolls and frankfurters separately when possible.
Reheat leftovers in a 350°F (175°C) oven or toaster oven for about 8–12 minutes, until hot throughout; loosely cover with foil if the bread is browning before the center warms. A microwave works for a quick reheat, but the bread will be soft rather than crisp. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Discard food left at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Freezing assembled hot dogs is possible, but the bread may become soft after thawing.
Frequently Asked Questions
What does “le hot dog” mean?
It means “the hot dog” in French. In French-style snack bars, the name often refers to a frankfurter served in a narrow baguette or roll, commonly with mustard and melted cheese. Exact toppings and bread vary.
Can I make these without an oven?
Yes. Heat the frankfurters, fill the rolls, then warm them in a covered skillet over low heat for several minutes until the cheese melts. Check the bottoms often so the bread does not scorch; a lid helps trap heat.
Do I need to cook frankfurters before assembling?
Heat ready-to-eat frankfurters before serving, following their package directions. If using raw sausage instead, it needs a different cooking time and safe internal temperature; follow the package instructions and use a thermometer rather than relying on color.
Can I prepare le hot dogs ahead?
You can chop the onion and measure the condiments in advance, and you can heat the frankfurters shortly before serving. Assemble and bake the rolls at the last minute, because mustard and other wet ingredients can soften the bread if left to sit.
What bread is best?
A slim, soft roll or small baguette section gives the closest French-style feel and holds the filling without overwhelming it. If you can only find standard hot dog buns, use those; the result will be softer and less crusty.
Can I use a different cheese?
Yes. Swiss, mild cheddar, or another good-melting cheese works. A stronger cheese will change the flavor, while pre-shredded cheese may melt less smoothly than a slice or freshly grated cheese.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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