Devil Dogs

• 1 pound Hot Dogs - We Like Hebrew National 1/4 Pounders
• Hot Dog Buns
• 1 cup Shredded Sharp Cheddar, Room Temperature
• 13 cups Pickle Relish
• 1 teaspoon Yellow Mustard
• 2 Tablespoons Heinz Chili Sauce
• 4 Tablespoons Mayonnaise
• 2 teaspoons Worcestershire Sauce
• 4 Tablespoons Butter
• 2 Tablespoons Hot Sauce, (we Like Cholula)

1. In a small bowl, mix together: cheddar cheese, relish, mustard, chili sauce, mayo, and Worcestershire sauce until smooth.
2. Butterfly hot dogs, taking care to not cut all the way through them.
3. Turn on broiler.
4. Put skillet over medium-high heat.
5. Once hot, melt butter and add hot sauce, rolling it around to mix well.
6. Add butterflied hot dogs and put a press on them to keep them flat.
7. Fry for 3 minutes or until blistered.
8. Flip, apply press and fry for 3 minutes or until blistered.
9. Remove from skillet and put in hot dog buns.
10. Evenly apply deviled cheese into the butterflied hot dogs.
11. Place under the broiler until the cheese is melted.

pounders, cheddar, pickle relish, yellow mustard, chili sauce, mayonnaise, worcestershire sauce, butter, hot sauce

Taken from tastykitchen.com/recipes/main-courses/devil-dogs/ (may not work)