I've never lost my love for a good hot dog. Still make them for lunch these days. I can remember when my boys were little, we'd always arrive at the Minnesota State Fair at the crack of dawn....and a foot-long hot dog smothered in onions and yellow mustard was what we always had for breakfast.
There's a company here in Minnesota that opened it's doors 20 years before I was born. And they started making the most incredible hot dogs....I've yet to find a dog that is even close. Ambassador Old Fashioned Wieners are my all-time favorite. They call it a Scandinavian-style hot dog. It has a very unique, slightly sweet favor. It's made with beef and pork and then wrapped with natural casings and smoked over hardwood for hours on end.
- Combine all of the Pico de Gallo ingredients in a medium bowl. Season with salt and mix well. Add more lime juice and/or salt to taste. Set aside.
- Prepare a grill for direct cooking over medium heat.
- Butterfly the hot dogs: Slice them in half lengthwise without cutting all the way through, then open them so they lay flat. Place them on the grill, cut-side down, and cook until grill marks appear, 3-5 minutes. Then flip the dogs, so that the casing side is down, and cook until casing deepens in color, 2-4 minutes.
- Meanwhile, open hot dog buns and spread mayo on the cut sides. Grill, cut-side down, until toasted, 1-2 minutes. Then flip the buns and grill for 1 minute.
- Place the grilled dogs in the toasted buns, cut-side up. Then pile the Pico de Gallo into the butterflied opening. Serve with remaining salsa on the side.