The Dog: Attman’s Deli / Baltimore Dog
For this week’s matchup against the Baltimore Ravens we the classic, go-to hot dog in the Baltimore area: a hot dog wrapped/topped with a slice of fried bologna. Attributed to the iconic Attman’s Delicatessen we have a hot dog wrapped/topped with fried bologna and then garnished with mustard, relish and chopped onions. Typically, it would be an all-beef frank, but we’re going with the Wardynski’s beef-pork blend all-natural hot dog today and Wardynski’s beef-pork bologna in a split top bun. Classic yellow mustard, although you could go brown or seeded deli mustard if you prefer. Attman’s typically serves sweet relish, but I want some more acid to cut through the richness of a bologna wrapped dawg. Rounding it out is some chopped white onions. I was most excited to try this game hot dog and it did not disappoint. It may seem odd or too much, but the bologna and hot dog work well together. Enjoy!
2 each Split Top Bun
2 each Wardynski’s All-Natural Hot Dog
2 slices Wardynski’s Bologna
1 tbsp Diced White Onion
Yellow Mustard
1-2 tsp Sweet or Dill Relish
Preparation
Trim and peel the white onion. Halve it and cut to a small dice – or whatever size you’re comfortable with. I prefer on the smaller size. Place in a small bowl and set aside.
Lay two slices of bologna flat on a cutting board. Place a hot dog on the bologna and roll to wrap.
Set your air fryer to 350* and preheat. Coat basket with pan spray or use a parchment paper liner. Cook for 8-11 minutes, turning halfway through cooking.
While the hot dog cooks, set the oven to broil on high. Place buns on a sheet tray and bake for 1 minute, rotate the pan and bake for 1 more minute to toast the bun. Set aside.
Assembly: Place bologna wrapped hot dog into toasted split top bun. Drizzle yellow mustard, add relish and diced onions.
Enjoy & GO BILLS!
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