PANCHOS ARGENTINOS DISFRUTAR DAN:

                        PANCHOS ARGENTINOS by CHEF DAN:

Serves 4              (ARGENTINE STYLE HOT DOGS)

FOR THE SALSA CRIOLLA:

1-onion, finely chopped

1-bell pepper, finely chopped

1-tomato, finely chopped

3-tablespoon olive oil

2-tablespoons olive oil

2-tablespons red wine vinegar or apple cider vinegar

1-tablespoon lemon juice

salt & pepper to taste

HOT DOG AND ASSEMBLY:

8 uncured natural casing all-beef sausages (such as Applegate)

4-hot dog buns

yellow mustard for serving

mayonnaise mixed with 1/8-teaspoon Merquen

DIRECTIONS:

1.   mix onion, bell pepper, & tomato in a bowl.

2.   Add oil, vinegar & lemon juice, toss to combine.

3.   Season with salt & pepper, then toss again.

MAKING THE HOT DOGS:

1.   Slice beef sausages in half lengthwise, going almost the way through so they can be opened like a book.

2.   They are still attached on one side.

3.   Heat oil in skillet over medium-high heat & when sizzling.

4.   Working in batches, cook sausages, cut side down.

5.   Weighting down with a spatula & turning once until slightly brown.

6.   About 2 minutes on each side.

7.   Transfer to a plate.

8.   Smear generous amount of mayonnaise mixture on both sides of the buns.

9.   Arrange 2 butterflied hot dogs on each side of the buns.

10  Cut side facing the buns.

11  Top with mustard & a generous amount of salsa.

DISFRUTAR DAN:                                                                   SALUD!!