When we went to Paris recently, my kids were enthralled by all of the delicious street food–the crepes, both sweet and savory, and of course, the hot dog in baguette with melted gruyere on top. Since we returned, we have worked the French hot dog into the treat rotation. Here’s how you do it: Preheat your oven to 400 degrees or so. Cut the baguette into dog-size lengths and ream with a knife sharpener.
Then, I hesitate to write this as there is no way to not make it sound dirty, squirt a bit of ketchup or mustard into the hole and stuff the dog into the baguette!
Cut the top of the baguette a little bit so that thin slices of gruyere will melt into the baguette and onto the hot dog.
Put in the oven or toaster oven on high heat or broil until the cheese melts. Serve with a side of vegetables or salad.
Is it wrong to point out that you had trouble with ketchup and mustard in the hole but not the word “ream?”
Great idea, it reminds me of the on-the-go lunch my German mom would treat us to; a cold wiener from the local Bavarian Deli, shoved through a crusty french roll.
we’ve missed you heija!