° 8 hot dog buns
° 4 tablespoons of melted butter
° 2 minced garlic cloves
° 2 tablespoons finely chopped fresh parsley, plus more for garnish
° 8 slices of cheddar cheese
° 15 oz of chili, with or without beans (425 g)
° 8 hot dogs
- Preheat the oven to 180 ° C.
Set off them tied, place the 8 hot dog buns in a 9 x 13 baking dish.
Cut a rectangle out of each hot dog bun, making sure to stay within an inch of the edges.
Press down on the bread cutout to press it down firmly to the bottom of each loaf, making sure to press down on the bottom edges as well.
This will help create more space for infills and reduce mess.
Combine the butter, garlic and parsley in a small bowl, then brush the buns and their hollow insides with the garlic butter.
Bake for 5 minutes to toast the buns and help their sides firm up so they don’t collapse under the weight of the toppings.
Place a slice of cheddar cheese inside each bun, then pour a little chili inside.
Slide a hot dog comfortably over the chili in each bun, then add a little more chili.
Bake for 20-25 minutes, until the cheese is golden and the chili has started to brown.
Cover with fresh parsley, then cut the hot dogs to serve.