Panchos Argentinos (Argentine-Style Hot Dogs)
A flavorful Argentine twist on hot dogs featuring butterflied all-beef sausages topped with a fresh homemade salsa of onions, peppers, and tomatoes, served with mayonnaise and mustard on split buns.
Ingredients
- •1 small onion
- •1 small green bell pepper
- •1 small tomato
- •¼ cup extra-virgin olive oil
- •2 Tbsp red wine vinegar
- •1 whole lemon
- •to taste Kosher salt and pepper
- •8 whole all-beef sausages
- •to taste mayonnaise
- •4 whole hot dog buns
- •to taste yellow mustard
Cooking Instructions
- 1.
Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.
10 min
- 2.
Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using.
30 min
- 3.
Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.
15 min
- 4.
Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.
5 min
