How to make 'haute' hot dogs

I think it's fair to say that the hot dog is the second class citizen at the summer BBQ party, normally prepared on the side for picky toddlers and other timid eaters. So, I got to thinking, is there any scenario where a hot dog can be truly delicious—maybe even cool? Turns out there is! I'm calling these puppies "hot dog en baguette."

During a trip to Quebec City, as we were wandering back to the hotel from a day of site-seeing, we stopped at a pub for a cold pint. The day of walking left us hungry and exhausted, and the only food this bar served was hot dogs, so, a tad defeated, we begrudgingly ordered one. What arrived at our table was far more than a regular old hot dog. It was a warm, crusty baguette, loaded with Dijon, mayonnaise and finished with a hot dog. This haute dog was spectacular!

There are a few rules that come with preparing hot dog en baguette. First of all, source the best wieners you can find. (Tip: Check with your local butcher.) Second, the recommended condiments are a combination of mayonnaise and Dijon—this is how they "should" be eaten, though feel free to substitute the Dijon with yellow mustard (if you must). And for those who demand ketchup, I'll just have to turn a blind eye.

Try to avoid chunky condiments (that's you, relish) because, as you will note in the recipe below, the condiments need to soak into the bread. Finally, look for a traditional French baguette (round, not wide and flat), about 21 inches in length and not too large in circumference so you have a good bread-to-hot dog ratio.

Hot Dogs "En Baguette" Prep: 5 min Total: 15 min Makes: 3 hot dogs

Ingredients

• 1 baguette
• 3 jumbo, best quality "ball park style" hot dogs
• Dijon mustard
• mayonnaise

Instructions

• TRIM the ends off the baguette and cut into thirds. Push the handle of a wooden spoon through the centre of the baguette lengthwise. Wiggle the handle, creating a tunnel (large enough to fit the hot dog) through the centre of the baguette. Repeat with remaining baguette pieces.
• PREHEAT barbecue to high. Cook hot dogs, turning often, until dark grill marks appear and heated through, 6 to 8 min. Add the baguette to the upper shelf or indirect heat of the barbecue for the last minute of cooking to warm them.
• SQUEEZE desired amount of Dijon and mayonnaise into the baguette tunnel from both ends and then gently squeeze the baguette so the condiments are absorbed by the bread.
• PUSH the hot dog into the baguette, so that it is just exposed at both ends. Enjoy as is, or cut in half.