PHILLY CHEESE HOT DOG
Yield Portion Size
1 cup |
Sharp Cheddar cheese, shredded
|
1/2 cup |
Heavy cream
|
1/4 cup |
Whole milk
|
1 |
Amoroso roll, toasted
|
1 oz |
Butter
|
1-1/2 oz |
Green peppers, julienned
|
1-1/2 oz |
Onions, julienned
|
1 | |
2 oz |
Cheddar Cheese Sauce (see recipe)
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 270 mg | 27% |
Carbohydrate | 47 g | 16% |
Cholesterol | 168 mg | 56% |
Total Fat | 68 g | 105% |
Iron | 4 mg | 21% |
Potassium | 273 mg | 0% |
Calories | 894 kcal | 45% |
Sodium | 1455 mg | 61% |
Protein | 25 g | 50% |
Polyunsaturated Fat | 3 g | 13% |
Saturated Fat | 37 g | 183% |
Sugars | 4 g | 0% |
Dietary Fiber | 3 g | 12% |
Vitamin C | 32 mg | 54% |
Vitamin A | 1497 iu | 30% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make CHEESE SAUCE: With a grater, shred cheese. Place into a blender. In a small sauce pot, bring cream and milk to a boil.
-
Step 2
Turn blender on and slowly incorporate warm cream into the cheese. Switch to high speed and blend until smooth. Strain sauce.
-
Step 3
To make SANDWICH: With a bread knife, cut amoroso roll in half; toast. On a griddle, melt butter, then sauté peppers and onions until soft.
-
Step 4
Place frank on griddle, butterfly side down, and cook until heated. Place the frank onto the roll, top with peppers and onion, then smother with Cheddar Cheese Sauce. Plate and serve.
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