Time 55m Number Of Ingredients 8 Steps:
Combine cornichons and liquid, onion, and peppers. Let relish sit 30 minutes, or refrigerate up to 2 hours. Stir together mayonnaise and mustard, and refrigerate if not using immediately. Slice baguettes horizontally but not all the way through so they open like a book (or a hot dog bun). Cut each baguette into pieces the same length as hot dogs. Heat grill to medium-high, and brush grates with oil. Grill bread, cut side down, until just lightly charred, 1 to 2 minutes, then wrap in foil to keep warm. Grill hot dogs until lightly charred on all sides and warmed through, 5 to 6 minutes. Spread inside of bread with mayonnaise mixture, and place a hot dog in each. Spoon relish over top.
Time 15m Yield 4 servings Number Of Ingredients 10 Steps:
In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside. Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.) Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.
