Hot Dog on a Baguette

Hot dog on a baguette?! Oui. Call it what you will–French, Parisian, froufrou, fancy—but we call it brilliant. And so will everyone with whom you share this party trick.

Three servings of hot dog on a baguette with mustard on a paper napkin.

This hot dog on a baguette recipe—yes, hot dog on a baguette–is a replica of what you’ll find on the streets of Paris. Oui. C’est vrai. You’ll find “le hot dog” vendors on the streets of Paris. And we gotta admit, a crusty baguette that’s been split open and toasted on both sides has it all over a squishy hot dog bun. Originally published July 14, 2014.Renee Schettler Rossi

Hot Dog on a Baguette

  • Quick Glance
  • (3)
  • 5 M
  • 10 M
  • Serves 1
5/5 - 3 reviews
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Preheat the oven to 400°F (204°C). Bring a small pot of water to a boil.

If using a regular-size baguette, slice off an end and cut the baguette into a length slightly shorter than your hot dog. If using a demi-baguette, slice both ends off. Cut or rip out some of the fluffy baguette interior to make space for the hot dog.

Simmer the hot dog or sausage until warmed through. While it cooks, place the baguette in the warm oven to toast slightly, just for a minute or so.

Spread a schmear of spicy mustard and ketchup, if desired, into the slit in the baguette and slide in the hot dog or sausage. Mange. (That’s French for “cram it in your piehole.”)

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    Tuxedo Variations

    • Gruyère Dog
    • Tux variation

      Slice a baguette or demi-baguette as you would a classic hot dog bun and spread with the spicy mustard. Eighty-six the ketchup. (That means forget about it.) Add the hot dog or sausage and then a generous helping Gruyère cheese. Heat the haute dog under a broiler until the cheese is melted. Serve pronto.

    • Brie Dog
    • Tux variation

      Slice a baguette or demi-baguette as you would a classic hot dog bun and spread with the spicy mustard. Eighty-six the ketchup. Add the hot dog or sausage and then a generous helping of Brie cheese. Heat under a broiler until the cheese is melted. For a sweet touch, add sliced pears or apples before topping the dog with Brie.

    Recipe Testers' Reviews

    Bread lovers, rejoice! Here’s a hot dog variation, le hot dog, which lets you enjoy a hot dog tucked inside a nice crusty baguette. Brilliant! Since I’m a Chicago native, I feel—in fact, I'm quite certain—we have the best hot dog preparation and presentation, which includes a poppy seed-studded soft bun. We also believe in lots of toppings (but no ketchup, ever!). The pros of this French version are the bread and, for me, the use of spicy mustard instead of yellow mustard. The con, the singular con, is the ketchup. For my Midwestern-biased palate, whether it’s a Chicago dog or a French dog, ketchup does not enhance the experience. Nope. I tried. But the spicy mustard is another story. Be sure to generously smear or squirt the spicy mustard onto the baguette…and, of course, the ketchup, if so desired. The most lengthy part of the preparation is the time it takes to preheat the oven to 400°F and to boil the water. After that, it takes less than 5 minutes tops. Did I love this? Well, yes. In fact, if I’d purchased a whole baguette instead of a demi-baguette, I’d be having seconds now. One note on that baguette—my demi-baguette was quite wide. I think something skinnier would be a better fit, keeping the bread and dog in better proportion to each other. I also wonder if the French ever add more toppings, creating something akin to their version of the Chicago dog? What comes to mind almost immediately for me is caramelized onions, which would be lovely with both the dog and the warmed, slightly toasted baguette. As a lover of the crusty variety of bread, I’ll give up those soft buns for a baguette any day henceforth. So, yes! And oui! Mange, absolument!

    My husband and son LOVED this hot dog on a baguette recipe. Not only do they get a meal, but they get the pleasure of eating a hot dog all fancied up. The hands-on time for this recipe is maybe 5 minutes, and the total time was 8 minutes (including the time it took to heat the water and get the plates). When I turned on the oven, I opened the package of hot dogs and put them into a pot of hot water on the stove to warm up while the I cut a large baguette into pieces slightly shorter than the length of the dogs itself. I got 4 buns out of a large baguette, so if your package has 8 hot dogs in it, I would use 2 baguettes. My package only had 6, so I used 4. I used a paring knife to make the hollow for the dogs. I put a nice spicy tarragon mustard and plain ketchup in the hole of one bun and a curry ketchup in another. Both were good. I would only warm the baguette until slightly crunchy, which only takes a minute or 2 in a hot oven. It would make it a little easier to slide the hot dog onto the bun when done. Plus, one taster found the baguette too crunchy when I toasted them for the full 5 minutes. Total time from fridge to table took about 7 minutes. This makes a fun recipe to fancy up a quick meal.


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    1. Ah Ha!
      Finally! The answer to that soft, soggy, hot dog bun that no one really likes! Do they? Not me anyway! I come from Flint, Michigan…yes, where even the water tries to kill you…and we have what’s called an Angelo’s Coney dog, made only with local Koegel’s hot dogs and some weird coney sauce! They say they’re world famous…sorry Chicago! Anyway, these baquette buns will make them perfect…sans the wierd sauce! 🙂

      1. Excellent, Chris! And I have heard of your Angelo’s Coney Island Hot Dog. In fact, my uncles, who spent time near Flint a million years ago, opened Tex Barry Coney Island Hot Dogs in Southern Massachusetts when I was a kid. I grew up eating them.

    2. Now here’s a hotdog worth trying! I can’t stand those mushy soft buns and I’m also not a fan of a sausage that doesn’t fill the bun… this kills 2 birds with one stone! … or a piggy shoulder…oink

    3. Years ago, while traveling in France, we came across something called ‘hot dog au fromage’ at the many roadside fuel stops. It was basically a baguette with a hot dog smothered in cheese in the center. They had some sort of tool that cored the baguette and no idea how they got the melted cheese inside. They were amazing. We have tried a number of times to find how they make them. Our attempts to repeat the experience at home have failed messily. Of course none of the food went to waste. 😉 Anyone have any suggestions on the equipment or recipe?

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