Panchos Argentinos (Argentine-Style Hot Dogs) | Epicurious

sausage salsa onion peanut free bell pepper tomato vinegar lemon mayonnaise mustard summer dinner argentine

Gaby Melian

4 servings

Source

Ingredients

1 small onion, finely chopped (about 1 cup)

1 small green bell pepper, finely chopped (about 1/2 cup)

1 small tomato, seeded, finely chopped (about 1/2 cup)

1/4 cup extra-virgin olive oil

2 Tbsp. red wine vinegar or apple cider vinegar

Juice of 1 lemon

Kosher salt, freshly ground pepper

8 uncured natural casing all-beef sausages (such as Applegate)

Mayonnaise (for serving)

4 hot dog buns, split

Yellow mustard (for serving)

Method

Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.

Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using.

Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.

Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.