Who doesn’t enjoy an American classic: the hot dog?

I know that I do.  And, my husband does too.  Last year, I found this recipe from Food and Wine magazine.  Crosshatch Hot dogs served on a bed of sweet and crunchy cabbage salad tossed with diced Fresno chilies  for some heat.   All served on grilled  croissants!  Decadent.  Buttery. Spicey.   This recipe makes a great presentation, too.  We served this one evening for a sit down dinner with friends – to this day, they say “those were the best hot dogs ever!”

Yesterday I decided to make grill these special hotdogs. My husband and I were not disappointed!

Crosshatch Hot Dogs on Grilled Croissants

© Anson Smart

Crosshatch Hot Dogs on Grilled Croissants


  • SERVINGS:  4
  • FAST

These sweet-savory glazed hot dogs were inspired by a dish  Marcia Kiesel discovered at a Manhattan Chinatown restaurant. They’re cut in a crosshatch pattern, which makes the franks cook even faster, and served in a grilled mustard-brushed croissant.


  1. 1 tablespoon plus 1 teaspoon honey
  2. 1 tablespoon plus 1 teaspoon sherry vinegar
  3. 6 cups finely shredded green cabbage (from 1/2 small head)
  4. 3 fresh red chiles such as Fresno, seeded and thinly sliced
  5. Salt
  6. 2 tablespoons unsalted butter, softened
  7. 2 tablespoons Dijon mustard
  8. 4 croissants, split but still attached on one side
  9. 4 large hot dogs
  10. 2 tablespoons ketchup
  11. 1 tablespoon soy sauce
  12. 1/2 teaspoon vegetable oil
  13. 1 large garlic clove, minced
  1. In a large bowl, stir the honey with the sherry vinegar until the honey is dissolved. Add the shredded cabbage and red chiles, season with salt and toss. Let stand until the cabbage is slightly softened, tossing a few times, about 15 minutes.
  2. Meanwhile, in a small bowl, blend the butter and the mustard. Gently spread the cut sides of the croissants with the butter.
  3. Light a grill. Thread each hot dog lengthwise onto a thick metal or wooden skewer. With a small, sharp knife, make cuts at an angle in 3 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles. Lightly run the knife down the center of the cuts to halve the half circles.
  4. On a large plate, mix the ketchup with the soy sauce, oil and garlic. Turn to coat each hot dog with the mixture.
  5. Grill the croissants over high heat, cut side down, until toasted, about 30 seconds. Turn and grill the other side for about 10 seconds. Grill the hot dogs over high heat all over, until nicely charred and the cuts open up, about 2 minutes total; the hot dogs should resemble pine cones. Mound the cabbage salad on one half of each croissant, set the hot dogs on top and serve.
MAKE AHEAD The cabbage salad can be refrigerated overnight. The cut hot dogs can marinate overnight in the refrigerator. www.Foodandwine.com