Parisian Hotdogs

Chef Stephen Barrett recently returned from Paris, and he prepares a Parisian-inspired dish you might not expect.

Serves: 4

Total Time: 30 minutes

Ingredients:

• 4 hotdog wieners or sausages
• 4 hotdog sized baguettes (they can be cut to right size)
• 1/2 cup shredded cheese
• Bechamel sauce
• 1/4 cup butter
• 1/3 cup flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• 1 cup shredded gruyere or Emmental cheese
• Salt and pepper

Directions:

1. Turn on broiler in stove
2. Cook wieners or sausages based on package instructions, ensuring you brown them.
3. Meanwhile make your Bechamel sauce - melt 1/4 cup butter in a saucepan. Whisk in 1/3 cup flour to cook for 1-2 mins. Pour in 2 cups of whole milk and whisk until smooth. Stir in 1 teaspoon of Dijon mustard, 1 cup of mixed shredded Emmental and Gruyère cheeses, then season with salt and pepper. Set aside.
4. Assemble hotdogs by cutting baguettes down side, but not all the way through. Put a little Bechamel sauce in the bun, top with wiener, and more sauce. Cover with shredded cheese and broil until cheese is melted, crispy, and bubbly.
5. Top with additional toppings if desired.

By Chef Stephen Barrett