Ingredients

• 4 (2-oz) beef franks
• ½ cup mild salsa
• ½ bunch fresh cilantro, coarsely chopped
• 8 oz shredded Monterey Jack cheese
• 4 hot dog buns
• 8 slices cured chorizo (about 1 ½ oz)
• ½ cup guacamole

Steps

1. Preheat grill pan on medium-high 2–3 minutes. Place franks in pan; cook 3–4 minutes, turning often, or until hot.
2. Preheat small saucepan on medium 2–3 minutes. Place salsa in pan; bring to a simmer. Chop cilantro (½ cup). Turn heat off and stir in cheese until smooth and blended; stir in cilantro.
3. Place buns, cut side down, in same grill pan; cook 1–2 minutes or until toasted. Place 2 slices chorizo, 2 tablespoons guacamole, and a frank in each bun; top with cheese sauce. Serve.

Ingredients

• 12 oz Cajun-style andouille sausage links
• 1 (16 oz) jar Italian mix giardiniera
• 1 (5.75 oz) jar sliced, stuffed green olives
• ½ cup fresh salsa
• ¼ teaspoon pepper
• 4 Bakery hot dog buns
• 4 slices provolone cheese (about 4 oz)
• 4 tablespoons submarine dressing, divided

Steps

1. Preheat grill pan (or grill) on medium-high. Place sausages in pan; cook 4–5 minutes, turning often, until browned and 160°F.
2. Meanwhile, drain giardiniera and olives; combine with salsa and pepper in food processor bowl and pulse until coarsely chopped.
3. Place buns cut-side down in pan; cook 1–2 minutes until toasted. Cut cheese slices in half; place 2 half-slices cheese and 1 sausage in each bun. Top each with ¼ cup giardiniera relish and 1 tablespoon submarine dressing. Serve.

Chef's Tip: Serve remaining relish with chips or crackers.