• 2 plump Blue Seal hot dogs (made in Chicopee, MA)
• 2 New England style wheat hot bog rolls, buttered
• Finely chopped garlic
• Finely chopped cheddar cheese or smoked gouda
• Dijon mustard
• Finely chopped habanero or other pepper
• Finely chopped onion or shallot
• Finely chopped cucumber
• Thin slices ripe avacado
• Chopped scallion greens
• Small pieces cooked bacon
• Favorite chunky salsa

Make incision lengthwise down middle of each dog (do not cut all the way through). Make three cross slices across incision. Insert finely chopped garlic along incision. Prepare broiler. Toast buttered buns and then coat inner sides with Dijon mustard

Broil dogs with garlic until slightly browning. Remove and insert chopped cheese into incision. Return to broiler and cook until dog fully cooked and cheese well melted. Place dogs in bun and slather with salsa. Top with chopped onion, pepper, and/or cucumber, scallion, avacado, bacon. Chopped pineapple slices and stuffed olive slices are also possible toppings.