Hot Dogs
• 4 Turano Soft Sub Rolls
• 4 all-beef hot dogs

Sauce
• 1 small red onion, finely diced
• 2–3 dill pickles, finely diced
• 2 tbsp mayonnaise
• 1 tbsp ketchup

Cheesy Corn Topping
• ½ (15 oz) can sweet corn, drained
• 4 slices cheddar cheese
• 1 cup shredded mozzarella cheese
• ¼ cup heavy cream
• 2 tbsp unsalted butter

① Preheat the oven to 350°F.
② If desired, score the hot dogs with shallow diagonal cuts. Cook in a skillet over medium heat until lightly browned on all sides.
③ In a small bowl, combine the diced red onion, diced dill pickles, mayonnaise, and ketchup. Mix well.
④ Slice the Turano Soft Sub Rolls lengthwise and spread the sauce inside each roll. Place one cooked hot dog into each roll.
⑤ In a saucepan over medium heat, melt the butter. Add the corn, heavy cream, cheddar cheese slices, and shredded mozzarella. Stir continuously until the cheeses are melted and the mixture is smooth and creamy.
⑥ Spoon the cheesy corn mixture evenly over each hot dog.
⑦ Transfer the hot dogs to a baking sheet and bake for 8–10 minutes, or until heated through and the topping is bubbly. Serve immediately.