Breakfast Club Sandwich

Yes, It’s another breakfast post. You all know (my southern did almost kick in with the ya’ll) how much I love a good breakfast. Recently hubby and I really wanted breakfast out, but it was the weekend and we were feeling a bit lazy, so we did delivery from one of our local restaurants. They had a breakfast club sandwich on the menu. Of course I’ve had a baby club sandwich ( or club sandwich), even a chicken club ( both are my top rated sandwiches if we are keeping score) but a breakfast club? Instead of the typical turkey and ham with bacon, lettuce and tomato this was stacked with eggs, bacon, ham, lettuce and tomato layered between the usual 3 pieces of bread, well 4 pieces of bread in this case. After we devoured it…along with a side of home fries…. I knew I had to make this one for myself.

I had some summer sausage that I really wanted to use up, so I included this in the sandwich. You can use ham, sausage patties, or any other kind of breakfast meats you prefer. Most club sandwiches are layered with 3 pieces of bread, but I did 4 because it’s more filling. This turned out to be a definite keeper. It has all of your favorite breakfast foods (well at least mine) scrambled eggs, crispy bacon and smoky sausage all nested between layers of lightly toasted bread with a schmear of mayonnaise. Throw in a side of home fries….lovingly of course…. and you have yourself one hearty breakfast.

Here’s what you need to make your own:

*sliced sandwich bread, 4 slices per sandwich

*4 slices of bacon per sandwich

*eggs, I used 5 eggs for 2 sandwiches

*1 tsp. butter

*salt and pepper to taste for the eggs

*summer sausage sliced, or any other breakfast meat that you prefer

*mayonnaise

You can pan fry the bacon, but I like to bake mine in the oven when I’m making several slices.

For the bacon:

Preheat the oven to 410°.

Cover a baking sheet with foil, this will help with the clean up later. Place a cooling rack onto the baking sheet and spray with no stick spray. Lay the bacon strips over the cooling rack.

Bake for about 15 to 20 minutes or until the bacon is done to your liking. Carefully take the baking sheet out of the oven set aside the bacon.

For the summer sausage:

Preheat oven or toaster oven to 350°

I used the toaster oven since I cooked my bacon in the oven and at a higher temperature.

Cut the sausage into slices and place them on a backing sheet lined with foil and baked for 10 to 15 minutes.

If cooking sausage patties, follow the directions on the package.

For the eggs:

Heat a non stick skillet to medium heat and add the butter. After the butter melts, whisk together the eggs and pour into the skillet.

When the eggs begin to set, with a silicon spatula push the eggs towards the center of the pan. Continue doing this until the eggs are cooked but are still soft; salt and pepper to taste.

Lightly toast the slices of bread.

To assemble the sandwich:

Spread a desired amount of mayonnaise on one piece of the toasted bread.

Add some of the scrambled eggs over the mayonnaise.

Then place two slices of bacon over the eggs.

Place another piece of the toasted bread over the bacon.

Layer the sausage over the bread

then top with another piece of toasted bread.

I know this seems like a lot, but hang in there we’re almost done.

Add 2 more slices of bacon….if you haven’t eaten all of the bacon yet…over the bread.

Then spoon more eggs over the bacon.

Spread some mayonnaise on another piece toasted bread and place over the eggs.

This is optional, cut in half, or you can get all fancy like the restaurants and cut into fourths…..yes I did that as well.

Serve with home fries, fruit or whatever you like to accompany your breakfast club sandwich.

Enjoy!

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Ultimate Grilled Cheese

I’ve made lots of grilled cheese sandwiches in my time, but this last one that I made for dinner a few nights ago was hands down the best one I have ever made. I almost didn’t get the picture of this mouthwatering sandwich because I was so tempted to snatch it right up and devour it.

I usually make my grilled cheese with a few slices of American cheese and maybe some slices of cheddar or Colby Jack thrown in as well. Nothing wrong with that and it is tasty, but this time I wanted to amp it up a bit. I used some good quality (but not overly expensive) white cheddar, Colby Jack and some shredded parmesan. I also decided to butter the bread a different way. Instead of spreading the butter onto the bread itself, I plunked down some little knobs of butter on the griddle, waited for it to melt, then added the bread right into the melted puddles of butter. The result was this glorious, toasty bread that had this wonderful blend of cheeses that melted and mingled together to form a gooey, cheesy center of deliciousness.

This ultimate grilled cheese is defiantly a game changer from your ordinary grilled cheese. It’s even better paired with your favorite soup, a salad or just devour it by itself. You might want to make sure that you buy plenty of cheese because you will be wanting more.

Here’s what you need.

*Sliced bread; I used Italian that was not thickly sliced. I feel that bread that is too thick kind of takes away from the cheese.

*butter

*Sliced white cheddar

*Sliced Colby Jack

*Shredded Parmesan

Heat a non stick griddle on medium heat. Place butter onto the griddle where each sandwich will go.

When the butter melts, place a slice of the bread onto the butter. Make sure to rub it in the butter so the bread is completely coated.

Place both pieces of sliced cheese onto the bread, then top with the shredded parmesan.

Place another slice of bread over the cheese.

Cook until the bottom of the bread turns golden and the cheese starts to melt.

If the bread begins to turn dark, but the cheese is not melting, turn down the heat.

Lift the sandwich with a spatula and add more dots of butter and melt. Turn the sandwich over and continue to cook on the other side making sure the bread is coated in the melted butter.

When the underside of the bread is golden and the cheese is melted, take off of the griddle and serve.

Enjoy!

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Bacon Cheese Chorizo Burger with Whiskey Sautéed Onions

This burger is a carnivores dream. Just look at all of that deliciousness. I have to say, this is one of my favorite burgers that I have made….and I’ve made many. It starts with beef and chorizo blended together to form one juicy, slightly spicy (but not too spicy) patty. Then there is cheese that is melted on top that will make a cheese lovers taste buds sing. And what’s next…. there is the bacon…yes bacon. Some nice crispy bacon, but that’s not all….no my friends there is sautéed onions that have been simmering in whiskey, butter and kissed with brown sugar and thyme to add another swoon worthy layer of flavor. For me a burger isn’t done until some tangy mustard and ketchup are added with the slight crunch of pickles. This is all nestled in between a buttered, toasted bun. Oh, how I could go for another one of these right now.

If you’ve never had chorizo in a burger, you really should to try it. I used Mexican chorizo because it’s uncooked and mixes well with ground beef. I prefer mixing ground beef with the chorizo because it helps cut down on the spice level of the chorizo and well…..the two together make a terrific pairing. This is definitely a must try burger.

Here’s what you need:

For The Onions:

*1 large onion, chopped

*1 TBS. butter

*1 TBS. olive oil

*1 tsp. Worcestershire sauce

*3 TBS. whiskey

*1 1/2 tsp. brown sugar or more to taste

*pinch of salt or more to taste

*pepper to taste

*1/4 tsp. dried Thyme or more to taste

For The Burgers:

*1 Lbs. ground beef

*1/2 Lbs. Mexican chorizo

*1 TBS. Worcestershire sauce

*salt and pepper to taste

*slices of bacon; I used two slices per burger

*sliced cheese; I used Colby Jack

*butter for the hamburger buns

*sturdy hamburger buns

*desired condiments

In a small sauce pan heat to medium and add the butter and olive oil. When the butter melts add in the onions and the rest of the ingredients for the onions.

Stir well to combine. Continue cooking while stirring frequently. If onions start to brown too fast, turn the heat down to a simmer. Cook until the onions start to caramelize, about 20 to 25 minutes.

Keep warm.

Cook the bacon until it’s done to your liking and set aside.

In a large bowl combine the ground beef, chorizo, Worcestershire sauce, salt and pepper.

Form into 4 equal patties.

Heat a cast iron skillet to medium high heat. Place the patties in the skillet.

Cook for about 5 minutes or until a crust forms on the bottom. Turn over and cook another 5 minutes or until the burgers are cooked in the middle to your liking.

Place the cheese slices over the patties and cover the skillet, cook for about 1 minute or until the cheese melts.

While the cheese is melting, spread some butter over the hamburger buns and lightly toast them.

Place the chorizo burgers onto the hamburger buns and add the bacon over the cheese. Spoon the onions over the bacon and top with any other burger toppings that you like.

Enjoy!

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Classic Cheese Burger with a Special Sauce

I have a weakness for a good cheeseburger. Most of the time my go to is a bacon cheeseburger, but there are times that I crave just a simple, tasty cheeseburger. There’s nothing fancy about it, but it’s really all about the patty, the cheese and the bun right? This classic cheeseburger definitely satisfies those cravings.

The secret to a great hamburger is the most important item…the beef. I like to use ground beef that is 80% lean and 20% fat ratio. The fat in the beef is what makes the flavor. I wanted to keep it simple and just used salt and pepper, then patties are cooked in a cast iron pan until the edges are a little crispy, but that sweet spot in the middle is still nice and juicy. Then there is the melted provolone and cheddar cheese, pickles and then it’s topped with a special burger sauce. This sauce combines the usual condiments… mayo, ketchup, mustard and a few other tasty ingredients that make this mouthwatering burger complete. All of this on a nice sesame seed bun. Now I really want a cheeseburger.

Here’s what you need to make your own:

For the Burger

*1 to 1 1/2 lb ground beef

*sliced provolone and cheddar cheese or any other cheese that you prefer

*salt and pepper to taste

*sesame seed hamburger buns

For the Special Sauce:

*1/4 cup mayonnaise

*2 TBS ketchup

* 2 tsp mustard

*1 tsp Worcestershire sauce

* 1 tsp onion powder

*1 tsp garlic powder

*1/2 tsp dried dill weed

In a small bowl mix all of the ingredients together for the special burger sauce.

Refrigerate until ready to use.

Form the ground beef into 4 patties. Sprinkle both sides with salt and pepper.

Heat a cast iron pan to medium high heat. When the pan is very hot add in the patties.

cook for about 3 minutes then flip them over and cook for another 1 to 2 minutes more.

Top with the cheese and cover the pan with a lid. Cook for another minute or until the cheese is melted.

Place on the hamburger buns and top with the special sauce.

Serve and enjoy!

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Shaved Steak Sandwiches with Sautéed Whiskey Onions and A Special Sauce

This steak sandwich is going to be your new go to. It’s piled high with tender, flavorful shaved steak, caramelized onions with a hint of whiskey, melted provolone and topped with a special sauce that has just the right amount of kick to it, all nestled between a lightly toasted sesame seed bun. Another high score for this amazing sandwich is that you wont spend a long time in the kitchen to put this baby together.

Hubby loves to get steak subs when we go out to sandwich places. I really don’t get them as much as he does, but I really wanted to try to make my own and jazz them up a bit. They can get a bit boring. I know, some of you cheesesteak lovers out there just gasped and felt a little wronged, but you have to admit there are a lot of great ones out there and there are a lot of the same run of the mill ones also. For this I used pre shaved steak to save time, but not the taste of course. If you can’t find good quality shaved steak, you can ask your butcher or meat department at your local grocery store to shave some nice ribeye or sirloin steaks for you. You can also cut the steak yourself. Wrap the steaks in plastic wrap and freeze 1 to 2 hours before preparing. This really helps in getting that thin cut of meat. Also, be sure to cut against the grain to insure tender meat. You will not get the same texture as the shaved steak, but the flavors will still be there.

Here’s what you need to make your own shaved steak sandwich:

For The Steak

*1 to 1 1/2 lbs shaved steak

*salt and pepper to taste

*2 tsp. or more to taste Penzey’s Beef Roast Seasoning

This is a seasoning I use a lot for roasts, beef tips and even meatballs. But you do not have to use this instead you can use:

*1tsp. onion powder + 1 tsp. garlic powder

*1 TBS canola oil

*sturdy sesame sandwich buns

*softened butter

*sliced provolone cheese

For The onions

*1 medium onion chopped

*1 TBS butter

*1 tsp. brown sugar

*1 1/2 TBS whiskey

*1/4 tsp dried Thyme or more to taste

*Pinch of salt

For The Special Sauce

*1/4 cup mayonnaise

*1 TBS Dijon mustard

*1/2 tsp. chipotle chili powder or more to taste

*1/2 tsp onion powder

*1/2 tsp garlic powder

*1 tsp. Worcestershire sauce

*salt to taste

Take shaved steak out of the refrigerator and dry with paper towels if needed and place in a large bowl. Sprinkle salt, pepper and beef roast seasoning (or onion powder and garlic powder). Toss well until the steak is lightly coated in the seasonings. Let it sit out for 20 minutes before cooking so the beef will come to room temperature.

For the Whiskey Onions:

In a small sauce pot add the butter and heat to medium high heat. When the butter is melted add in the onions, brown sugar, whiskey, Thyme and salt. Stir to combine and turn the heat to medium.

Cook for about 20 to 30 minutes stirring occasionally until the onions start to turn a golden caramel color.

For the Special Sauce:

Combine mayonnaise, Dijon mustard, chipotle chili powder, onion powder, garlic powder, Worcestershire sauce, salt and pepper to taste. Keep refrigerated until ready to use.

Spread a thin layer of the softened butter on each slice of the sandwich buns.

Toast in the oven or in a toaster oven; set aside

In a cast iron pan add the canola oil and heat to medium high. When the pan is searing hot add in the beef in a single layer. It’s ok if some of the steak overlaps.

cook for about 3 minutes then flip the beef over and cook for another 2 minutes.

The beef does not take long to cook so be sure not to over cook or it will not be as tender.

Spoon the steak on the bottom half of each sandwich bun and place a slice or two of the cheese. Next add some of those delicious whiskey sautéed onions over the cheese, then top with the special sauce. Place the top half of the sandwich bun over the sauce and serve.

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Chicken Parmesan Sandwiches

We seem to eat a lot of sandwiches in my house. I think just about anything can be put between two slices of good bread and turned into something really satisfying. This is one of those. If you like the classic chicken parmesan dinner, then this is your go to sandwich. The chicken is breaded in a tasty coating then pan fried until crispy on the outside but juicy on the inside. It’s topped with marinara sauce, cheddar and mozzarella cheese and nestled between two lightly toasted buns. It makes a great lunch or dinner, especially when paired with chips or crispy fries.

Here’s what you need:

*sturdy hamburger buns

*2 boneless, skinless chicken breasts cut in half (this will make 4 servings)

*3/4 cup flour

*1 cup panko bread crumbs

*1 1/2 tsp. onion powder

*1 1/2 tsp garlic powder

*1/2 tsp salt

*1/2 tsp cracked pepper

*2 tsp dried basil

*1 tsp. dried Thyme

*2 tsp oregano

*2 tsp. dried parsley

*1/2 cup grated parmesan cheese

*2 eggs, beaten

*soft butter

* olive or canola oil

*shredded mozzarella and cheddar blend cheese

*marinara sauce

Warm the marinara sauce and simmer until ready to use.

Place chicken breasts 2 at a time in a sealable bag and pound until even thickness.

This makes a great stress reliever. I also noticed while doing this, hubby never seems to venture into the kitchen….maybe I get a tab bit carried away?

In a shallow bowl or rimmed plate mix flour, onion powder, garlic powder, salt and pepper.

In a second shallow bowl add the beaten eggs

In a third shallow bowl or rimmed plate mix panko bread crumbs, basil, Thyme, oregano, parsley and parmesan cheese.

Dredge chicken in the flour mixture, shaking off any excess flour.

Then dip the chicken into the eggs.

Finally, dredge the chicken in the panko mixture coating both sides.

Heat a cast iron pan on medium high heat (you do not have to use cast iron, but I do not recommend a non stick pan because you will not get a good sear on the chicken). Add just enough oil to cover the bottom of the pan. When the oil is hot, slowly add the chicken.

Turn down the heat to medium and cook 3 to 4 minutes. Turn the chicken over and cook another 3 to 4 minutes or until chicken is golden brown and no longer pink on the inside. Remove the chicken and drain on paper towels if needed. Do not let the chicken sit too long on the paper towels or the coating will not be as crispy.

While the chicken is cooking preheat the broiler.

Place the hamburger buns on to a baking sheet. Spread a thin amount of butter on to the tops of each bun.

Place the chicken on the bottom half of the bun.

Spoon some of the marinara sauce over the chicken.

Then top with desired amount of cheese.

Place under the broiler for 2 to 3 minutes or until the cheese is melted and bubbly and the tops of the buns are lightly toasted.

Place the tops of the buns over the cheese and serve.

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Air Fryer Chili Cheese Hot Dogs

I made these last year in the oven, but I wanted to see how they would come out in the air fryer. They did not disappoint. They came out really tasty. The hot dogs were juicy and smothered in cheesy chili. The hot dog buns even toasted nicely. The bonus is that it took half the time to cook in the air fryer than it does in the oven. I did use canned chili and I’m not a huge fan of canned chili. I usually make my own, but this saves a lot of time when you want to throw together a quick meal and maybe because it’s all hot and melted together, the chili is right tasty. I did cook the hot dogs by themselves first. I wasn’t sure if they would get done cooked with everything on it and not to mention they cook for a shorter time than in the oven. I want to add a little side note here. My post a while back on air fryer hot dogs is the most pinned and has the most views than any other post on this blog….. a little hot dog…. can you believe it. I feel so happy my that little dogs has made it.

Here’s what you need to make your own chili cheese hot dogs:

*hot dogs that have been precooked, I cooked mine in the air fryer (Air Fryer Hot Dogs)

*sturdy hot dog buns; I find that hoagie rolls work better

*1 can of chili; I used Hormel without beans.

*ketchup to taste

*mustard to taste

*shredded cheese; I used a cheddar Colby Jack blend

If you cooked the hot dogs right before preparing these, there is no need to preheat the air fryer, but if you did not, then preheat the air fryer at 400°.

Spread desired amount of ketchup and mustard on the inside of the bun.

Place a hot dog in each bun.

Spoon some of the chili over each hot dog.

Then add the desired amount of cheese over the chili.

Place the hot dogs into the fryer basket.

I was able to place 3 hot dogs at a time. If you are cooking more, cook them in batches.

Cook at 350° for 3 minutes. Check to see if the cheese is melted and the buns are toasted. If not cook about 1 minute more.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Carefully take the hot dogs out of the basket and serve.

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Patty Melt with Bourbon Whiskey Onions and a Kicked Up Burger Sauce

The patty melt. What’s not to love about a patty melt. It’s a delicious combination of a burger and a luscious grilled cheese. It’s typically served on rye bread with sautéed onions, but a nice white bread tastes just as good. It’s been a diner staple for years and it really doesn’t get the credit it deserves. It’s like the under dressed burger when looked upon for the first time, you might not think much of it, but then you take that first crunchy, juicy cheesy bite, you soon realize that this is truly the star of the show.

For me the patty melt is not only a total indulgent comfort food, but it also reminds me of my dad. When I was a kid if my mom had to work late or wanted a girls day out with friends, he would take me to one of our special places for dinner. I call them special places, but really they were the Kmart café way back when….yes it shows my age and don’t knock it the food was good from what I remember…and a little mom and pop burger place not far from where we lived. He introduced me to my first patty melt there at that burger place. It was so simple but oh so good. This patty melt is no different… ok a little different. On the outside it might look like a typical patty melt, but it packs a tasty delectable punch. It has that same juicy patty that has been smashed a little thinner like a regular patty melt with the melted cheesy goodness of swiss and Colby Jack. It’s topped with onions that have been simmered and caramelized in bourbon whiskey, butter and brown sugar. Then there is the burger sauce, a slightly spicy, creamy sauce that adds just enough kick to send this melt over the top. Just when you didn’t think it could get any better, it’s all nestled between two slices of buttery grilled Texas toast. Now I’m really wanting another patty melt.

Here’s what you need to make your own:

This was for 4 burgers

*Texas toast; 2 slices per burger

*2 TBS butter

*sliced swiss cheese, 1 slice per sandwich

*sliced Colby Jack cheese, 1 slice per sandwich

For the Bourbon Whiskey Onions:

*1 medium onion, chopped

*2 TBS butter

*1 1/2 TBS bourbon whiskey

*1 1/2 tsp. brown sugar, or more to taste

*1/2 tsp. salt or more to taste

*cracked pepper to taste

For the Kicked Up Burger Sauce:

*1/4 cup mayonnaise

*1 TBS. Dijon mustard

*1/2 tsp. chipotle chili powder or more to taste

*1/2 tsp. onion powder, or more to taste

*1 tsp. Worcestershire sauce

For the Patties:

*1 1/2 lbs ground beef

*1 TBS Worcestershire sauce

*2 tsp. onion powder

*2 tsp garlic powder

*cracked black pepper to taste

*1/2 tsp. salt

For the onions:

In a medium sauce pan add all of the ingredients for the Bourbon whiskey onions.

Stir all of the ingredients together and heat on medium high heat until the onions start to cook, then turn the heat down to medium low. Simmer for about 20 minutes or until the onions are soft and turn a golden brown, stirring often. Taste and add more salt if needed.

For the Burger sauce:

In a small bowl, combine all of the ingredients and stir well to blend together.

Refrigerate until ready to use.

For the Patties

In a large bowl, place in the ground beef and the rest of the ingredients for the burger patties.

Mix until combined, but do not over mix or the patties will not be as tender; form into 4 patties.

Heat a large cast iron pan to medium high heat. When the pan is very hot, add the patties to the pan.

With a spatula, press down on the patties to flatten them out a bit.

Cook for about 3 minutes and flip them over and continue to cook another 3 minutes or until the patties are done.

Remove from the pan and set aside.

Wipe out the pan but it’s ok to leave some of the drippings behind if desired.

Heat the pan on medium heat and add 1 TBS of butter.

After the butter has melted place 1 piece of bread for each sandwich into the pan.

then assemble the patty melts by adding a slice of the swiss cheese.

then a hamburger patty

a slice of Colby Jack cheese

Spoon on some of the onion mixture on top of the cheese.

Then slather on some of that delectable sauce.

And lastly, top with another slice of bread. When the bottom bread is toasted, add another tablespoon of butter and gently turn the sandwich over.

Continue cooking until the other side of the bread is toasted as well.

Carefully turn the sandwich over with the sauce and onions right side up and place on to a plate.

Serve while still warm and enjoy!

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Air Fryer Crescent Dogs with Bacon

We had some leftover hot dogs from when I made the air fryer pizza dogs so you probably know me by now that I can’t let anything go to waste, so once again I’m turning to the air fryer. This time I made Crescent dogs….. with bacon. These make a fun lunch or dinner instead of the same old hot dogs. I know I need to practice on my dough wrapping skills for sure, but these are super easy and they do not take long to make. Another plus is the bacon….need I say more? You can also cut the hot dogs in half to make mini crescent dogs for appetizers.

Here’s what you need:

*hot dogs

*1 tube of refrigerated crescent rolls; to wrap the whole hot dog I used 2 triangular crescent roll dough pieced together so if you are making more than 4 dogs, you will need 2 tubes (each tube contains 8 small triangles).

*1 slice of bacon per crescent dogs, cooked until semi crisp

Preheat the air fryer at 370°

While air fryer is preheating, unwrap the crescent dough and separate each triangle. Take 2 triangles and pinch them together at the seem to make one larger rectangle. Take one slice of bacon and break into pieces and place the pieces onto the dough.

Next, take one hot dog and lay it horizontally across the top of the dough.

Roll the dough around the the hot dog.

I like leaving the ends of the hot dogs out, but you can form the dough to enclose them if you prefer.

I was afraid that the dough would bake into the holes of the basket of the air fryer, so I placed a piece of parchment paper inside.

My air fryer came with these niffty round ones with holes, but you can cut a sheet of regular size parchment to fit the inside of the basket.

Place the crescent dogs in the basket leaving a space in between each one so they will cook on the sides and so they will not stick together.

I had to do 3 at a time.

Cook for 4 minutes, then turn them over and cook for another 1 to 2 minutes or until the dough is cooked all the way through and the hotdogs are cooked as well.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Carefully remove the crescent dogs and serve with your favorite dipping sauce.

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Air Fryer Pizza Dogs

A while back ( almost a year ago to be exact) I made some rather tasty pizza hot dogs. I wanted to tweak it a bit and instead of cooking them in the oven, use the air fryer because, well, I really love this handy appliance. I’m still learning my way around it, yes still even after all these months. These pizza dogs were definitely a winner. If you like pepperoni pizza and hot dogs, then you will surely find this a keeper. The hot dogs have been cooked in the air fryer for that grilled taste, then smothered in pizza sauce with Italian seasonings, layered with pepperoni and cheese… all nestled in a lightly toasted hoagie roll. It was really hard to eat just one. Another plus is this can be done in less than 30 minutes.

Here’s what you need:

*hot dogs; I used the all beef kind

*hoagie rolls; I found that regular hot dog buns were too small but you can use what you prefer

*sliced pepperoni

*pizza sauce

*Italian seasoning

*shredded cheese; I used a pizza blend

Preheat the air fryer at 400°

Place the desired amount of hot dogs into the air fryer. Follow the link to air fryer hot dogs for the amount of cooking time. When the hot dogs are done, wipe out the basket and set aside the hot dogs, take care because the basket will be hot.

Open up a hoagie roll and spoon some of the pizza sauce on the inside of the roll.

Place some of the pepperoni in a layer down the middle.

Then lay a hot dog on top of the pepperoni.

Next, spoon more pizza sauce over the hot dog, then sprinkle on a small amount of the Italian seasoning.

Top with desired amount of cheese.

and finally, add another layer of pepperoni on top of the cheese.

Place the hot dogs into the air fryer basket.

Mine would fit 3 at a time. Depending on the size of the basket, you might have to make these in batches if you are making more than the basket can hold.

Cook at 400° for 2 minutes then check the hot dogs to see how fast they are toasting. Also, I did have a few pepperoni that blew off a little from the cheese, but it was easy to place them back on. Once the cheese starts melting I did not have any more issues.

Continue cooking for another 2 minutes or until the cheese is melted and the rolls are toasted as desired.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Carefully take out the pizza dogs and serve.

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