Split Dog Foot-Longs

• 2 tablespoons extra virgin olive oil
• 4 foot-long hot dogs
• 2 tablespoons butter
• 2 tablespoons flour
• 1 12 cups milk
• 14 cup ketchup
• 14 cup yellow mustard
• 1 tablespoon chili powder
• salt, to taste
• ground black pepper, to taste
• 2 cups shredded yellow cheddar cheese
• 4 long buns, toasted
• 12 cup sour dill pickle, chopped, for garnish
• 12 cup hot pepper, sliced, for garnish
• 1 small red onion, finely chopped, for garnish

1. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
2. Split each of the hot dogs (We use Angus Hot Dogs) open lengthwise without cutting all the way through, and lay them cut side down in the hot skillet (like a book).
3. Cook until golden brown and crispy, 5-6 minutes.
4. While the hot dogs are cooking up, place a medium pot over medium-high heat with the butter.
5. When the butter has melted, sprinkle in the flour and cook for about 1 minute.
6. Whisk in the milk, ketchup and mustard.
7. Add the chili powder, some salt and pepper, and bring up to a bubble.
8. Simmer until thickened, 2-3 minutes.
9. Remove the pot from the heat and stir in the cheese until melted.
10. Reserve warm.
11. When the hot dogs are ready, lay them griddle side-up in a toasted bun and top with some cheese sauce, pickles, hot peppers, and red onion.
12. Serve with Oil and Vinegar Slaw Salad and Doctored-Up Baked Beans alongside.

extra virgin olive oil, footlong, butter, flour, milk, ketchup, yellow mustard, chili powder, salt, ground black pepper, cheddar cheese, long buns, sour dill pickle, hot pepper, red onion

Taken from www.food.com/recipe/split-dog-foot-longs-502575 (may not work)