This was the winning entry in a contest to create a sandwich in honor of D.C. resident Bart Barnes, sandwich lover and longtime obituary writer for The Washington Post.
The sandwich bread is available in the bakery department at Safeway stores. The hot sauce is available at Wal-Mart stores and online via www.hotsauce.com.
For the full effect, you'll need a chopstick and a cocktail-size paper umbrella; they garnished the winning entry.
Servings: 1 - 2
- 2 thick slices jalapeno cheese bread
- 1 large romaine lettuce leaf
- About 2 tablespoons Grey Poupon Dijon Mustard
- 3 Ball Park Angus Beef Franks, each cut lengthwise into 3 equal slices
- 1/2 small onion, cut into thin slices
- 1/2 small green bell pepper, cut into thin slices
- Dash kosher salt
- Splash Jamaica Hell Fire Hot Pepper Concentrate (may substitute your favorite hot sauce)
- Scant 1/4 cup grated extra-sharp cheddar cheese
- Sweet pickle slices, for garnish
Slather one of the bread slices with the mustard, then place the lettuce leaf on it.
Heat a large, dry nonstick skillet over medium heat. Add the hot dog slices, weighting them with a bacon press or pressing them with a large spatula; cook for several minutes, until lightly browned. Turn them over and cook on the second side. Transfer the slices to the lettuce leaf.
Add the onion and bell pepper to the same pan (over medium heat), along with the salt and hot pepper sauce. Cook for several minutes, stirring, until softened and lightly browned. Sprinkle with the grated cheese; once it has melted, remove from the heat. Use a wide spatula to transfer most or all of the mixture to the hot dogs.
Top with the pickle slices, then the remaining slice of jalapeno cheese bread. Spear with a chopstick and a paper umbrella. Serve warm.
From Mark Crowdis, founder and president of Reznick Think Energy.
Tested by Bonnie S. Benwick.
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