A Southwestern street food classic, the Sonoran dog is like the perfect hybrid between a torta and an L.A. street dog. Our version starts with a bacon-wrapped Melty Cheddar Chicken Sausage, then layers on bold flavors: savory pinto beans, fresh homemade pico de gallo, and a chipotle hot honey mustard for a sweet, smoky kick. Keep it simple for a lighter bite, or pile on the toppings for a hearty taste of the Southwest.
SERVING MULTIPLIER:
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1 package Melty Cheddar Chicken Sausage
4 pieces of thinly sliced bacon
4 soft bolillo rolls, lightly steamed or toasted to warm
0.25 cup mayonnaise
1 tablespoon honey
1 tablespoon dijon mustard
1.5 teaspoons chipotle hot sauce
2.25 teaspoons finely chopped cilantro leaves
1 large ripe Roma tomato, cored and finely diced
2 tablespoons green onions (green part only), thinly sliced
2 tablespoons fresh lime juice
0.25 teaspoon kosher salt, divided
0.25 teaspoon ground black pepper, divided
0.5 large yellow, sliced into 1/4-inch half moons
0.25 cup thinly sliced jalapeños, thinly sliced into rings
0.5 cup cooked seasoned pinto beans, warmed
Instructions
Prep Time: 15 min | Cook Time: 20 min | Servings: 1
1
Mix the hot honey mustard: Whisk mayonnaise, honey, dijon mustard, chipotle hot sauce, and ¼ tsp of the cilantro together in a small bowl and set aside.
2
Make the pico de gallo: Add the Roma tomatoes, green onions, lime juice, the remaining cilantro, 2 teaspoons of cilantro, and ⅛ teaspoon each of the salt and pepper to a small bow. Mix well and set aside.
3
Cook the sausages: Wrap each chicken sausage with 1 strip of bacon. Place in a non-stick sauté pan with bacon seams down. Cook over medium-high heat until bacon is golden brown on all sides. Remove the sausages, leaving the drippings in the pan.
4
Grill the onions and peppers: Add onions to the pan and sauté until tender and lightly browned on the edges, about 5 minutes. Stir in remaining salt and pepper, then transfer onions to a small bowl. Add jalapeño rings to the pan and toss to warm through, about 30 seconds. Add to the bowl of onions.
5
Put it all together: Make a V-shaped cutout down the center of each roll—roughly the width of a sausage—making sure not to slice through to the bottom. Discard the center pieces of bread and spread 1 tablespoon of chipotle hot honey mustard inside each roll, then insert a sausage. Top with heaping spoonfuls of pinto beans, griddled onions and jalapeños, and pico de gallo.
