These dressed-up Hot Dogs with their vinegary, lemony Salsa of green pepper onion, and tomato are Argentina’s Contribution to your 4th of July.
The 4th of July is the perfect day to put on the dog. This is the Argentine equivalent of a New York City Sabrett, sold on the streets of Buenos Aires. Called a “Pancho”, they may have been named after their first vendor. Or there’s always the fact that “Pancho” is “Frank” in Spanish. Because you split the dogs down the middle and use two in one bun, it’s an unbelievable crush of flavor. First Mayo then squirts of Yellow 
mustard. Then the topping goes on–a vinegary, lemony Salsa Criolla with its tiny dice of green pepper, onion, and tomato. Then push the two sides together and hola!
Julia Child had a guilty pleasure: She loved Hot Dogs. But not just any hot dog… Costco Hot Dogs
Like many of my generation, Julia Child was our introduction to cooking. She excelled at de-mystifying techniques. Her delightful presence on TV included laugh-out-loud gaffes. She was Must-See TV. I followed her long before there was an Instagram and I read everything written about her. I distinctly remember an article
in The New Yorker that followed Julia as she did yet another live demonstration for yet another charity. (Julia famously gave of her time.) What I remember most was one detail. One lunch hour she and her husband Paul disappeared. It turned out that they had gone to Costco for a hot dog, specifically Costco’s hot dog. It was another passion she and I shared: the buy-in-bulk megastore. 
She shopped there frequently and she never missed the in-store snack bar. She loved Costco’s hot dog as “much as a fine French meal” she told Barbara Fairchild, then the Editor of Bon Appetit magazine. To this day, it’s one of the great bargains $1.50 for both the dog and a soft drink of your choice.
As wonderful as your Panchos will be, this is hardly health food!
You get a certain amount of appetite suppression from reading the label on a package of Costco hot dogs. First off, they weigh in at ¼ lb plus for a single dog. That dog has 48% of the Daily Recommendation for fat, 60 percent of it saturated, and a whopping 48% of DR for sodium. It can—and does tout that it’s Gluten-Free and Contains No By-Products, Corn Syrup, or fillers. But go ahead and have one. Julia Child did this frequently. And she did live to be 91 years old. Here is the recipe. And after it, some other 4th of July favorites.
Panchos Argentinos (Argentine-style Hot Dogs)
Argentina's terrific take on an American classic...piled high with condiments including the essential Salsa Criolla.
Ingredients
- For the Salsa Criolla:
- 1 onion, finely chopped (about 1 1/2 cups)
- 1 green bell pepper, finely chopped (about 1 cup)
- 1 tomato, seeded, finely chopped (about 1 cup)
- 1/2 cup extra-virgin olive oil
- 4 Tbsp. red wine vinegar or apple cider vinegar
- Juice of 1 lemon
- Kosher salt, freshly ground pepper
- For the Hot Dogs and Assembly:
- 8 all-beef Hot Dogs (preferably Costco's)
- Mayonnaise (for serving)
- 4 Hoagie buns, split
- Yellow mustard (for serving)
Directions
- Step 1 First Make the Salsa: Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.
- Step 2 Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature for at least 30 minutes before using.
- Step 3 Next, make the Hot Dogs: Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.
- Step 4 Smear a generous amount of mayonnaise on both sides of the buns. Arrange 2 butterflied hot dogs on each side of the buns, cut side facing the bread. Top with mustard and a generous amount of salsa.
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Photo Credit for Featured Image: Bon Appetit Magazine
