Cheesy Chili Dog Patty Melt
Cheesy Chili Dog Patty Melts. That’s it. How can that not be right?
Things to know:
What is the origin of the chili dog?
The chili dog’s origin is disputed, with roots likely in the early 20th-century American “Coney Island” restaurant trend started by Greek/Macedonian immigrants. Popular origin stories point to Michigan (around 1910–1914) or Los Angeles (via Art Elkind in 1939), with chili-topped sausages emerging from a fusion of immigrant cultures, Mexican chili traditions, and American comfort food tastes.
What state is famous for chili dogs?
Michigan is arguably the most famous state for chili dogs, specifically for its “Coney Island” style—a hot dog topped with a beanless meat sauce, onions, and mustard. Detroit, Michigan, became a hotspot in the early 20th century, with iconic locations like American Coney Island (1917) popularizing the style.
What state eats most hot dogs?
West Virginia is widely considered the top hot dog-consuming state per capita in the U.S., with residents eating an estimated 481 hot dogs per person annually. The state’s love for hot dogs is deeply ingrained in its culture, often featuring local variations with chili, slaw, mustard, and onions, particularly popular in the Charleston and Huntington areas.
What state eats the least hot dogs?
North Dakota, South Dakota, and Utah are considered the most reluctant hot dog-consuming states, with residents in these areas eating fewer than two hot dogs per person per month.
What city is the hot dog capital of the world?
New Castle, Pennsylvania, is commonly known as the “Hot Dog Capital of the World” due to its high concentration of hot dog restaurants, particularly those serving Greek-style chili dogs. Founded by immigrants in the early 20th century, places like M&P Coney Island (established in 1923) have maintained this reputation for over a century.
Ingredients:
1 8 oz. block of cream cheese
Sourdough bread
1 can Hormel No Beans Chili
shredded cheddar cheese
good quality hot dogs (we used Kirkland brand from Costco)
slices of white American cheese
1. Fire up your smoker to 170F and place the cream cheese in the smoker on a wire rack for 90 minutes. This can be done days before and if you are not going to use it immediately, store in a ziplock bag in the refrigerator until ready for use.
2. Split the hot dogs in half, then again lengthwise.
3. Fire up your griddle on medium low heat.
4. In a saucepan on the griddle, mix the cream cheese, chili and a handful of shredded cheddar until homogenous.
5. Squish the sourdough slices that will hold the chili mixture towards bottom, forming a pocket.
6. Spread mayo on one side of the “top” slices and the side opposite the pocket on the “bottom” slices.
7. Place a bottom slice on the griddle, mayo side down, then fill the pocket with the chili mixture.
8. Top the chili mixture with 4 slices of hot dog, spreading them evenly across the slice.
9. Top the hot dogs with a slice of white American, then top with top slice, mayo side up.
10. Toast and flip the patty melt as necessary to achieve the desired toasting on the bread and melting the cheese.
11. Serve and ENJOY!
Equipment used:
Yoder YS640s Smoker
Blackstone Griddle
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