Holbert's special hotdogs

Ronnie Holbert of Morristown, TN offered this fun recipe that he and his wife enjoy. It’s a different twist on the Monte Cristo sandwich -- a fried ham and cheese sandwich that typically is made with Swiss cheese. The recipe varies regionally and sometimes is made from French toast, with jam or jelly spread inside. Here is Holbert’s interpretation, with beef hotdogs.

Holbert’s “Monty Cristo” Hotdog

2 beef wieners
1 1/2 hotdog buns
3-4 slices Swiss cheese
Strawberry jelly

Slice the wieners lengthwise, but not in two. Place the wieners, cut side down, on a non-stick griddle and cook to desired doneness. Flip the wieners so the cut side is facing up. Place Swiss cheese slices on the wieners. Open hotdog buns and place face down on griddle; cook until toasted. Spread the grilled side of the buns with strawberry jam. Once the cheese has melted on the wieners, place them on top of the strawberry jelly-covered hotdog buns. This makes 1 serving, to be eaten with a fork.

Ronnie recommends Oscar Meyer Bun Length beef wieners or Hebrew National brand beef wieners. He also recently tried a local Polish sausage and aims to use it in this recipe in the future.

Ronnie also says he prefers strawberry jelly over jam or preserves. (The difference? Jelly is smoother since it is made from juice. Jams and preserves are made from crushed fruit and contain more fruit pieces.)
And what of the ½ bun in this recipe? He uses 1 ½ buns for one serving, but his wife loves this recipe, too. Find a friend to try this dish, use three buns, and avoid wasting any bread.