In the toasted bread (special hot dog at Jacquet, for example), we put a poultry sausage and on top, we scatter pieces of Fourme d'Ambert. We top with candied onions, which we will have sautéed in a pan in a little oil, sprinkling them with sugar as you go, until they take on a nice brown color. For the sauce, mix 2 tbsp. at s. old-fashioned mustard with 1 tbsp. at s. of honey.
Toast the bread and spread a good layer of Laughing Cow on both sides. We line with large sweet and sour pickles cut into thin slices. We add a sausage to the tofu, then the topping:diced potatoes, pan-fried in butter, ten minutes over low heat. For the sauce, mix a little Espelette pepper with mustard, and spread it on the topping.
The classic
We prepare the topping first:fry the onions for 5 minutes, floured after coarsely chopping them. We toast the bread so that it is just crisp and we mount the hot dog:we first put the sausage (from the butcher:half pork, half beef) then the fried onions. We spread raclette (a little melted in the microwave) on all that. Sprinkle with pine nuts and add the sauce:1 c. c. balsamic vinegar mixed with 1 tbsp. at s. of ketchup and 1 tbsp. at s. of mustard.
Thanks to Gabin for his advice, chef at Little Fernand! 45 rue du Faubourg Poissonnière
75009 Paris
