An artisanal twist on a national classic!

1 container hot dogs

8oz cream cheese





  1. Grill hot dogs on grill until cooked through, and skin is beginning to blister.  Set aside.
  2. Mix equal parts mayo, ketchup, and Sriracha. Slice hot dogs into 1/4″ thick pieces.
  3. Spread Croccantini with cream cheese, and top each with two hot dog slices.  Drizzle Sriracha mixture on top, and serve hot.
Original recipe found at yobeat.com
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La Panzanella Artisanal Food Co.