• 4 Turano Hot Dog Buns
• 4 hot dogs
• 2 cups grated cheddar cheese
• ⅓ cup Pickle De Gallo (Grillo’s Pickles Brand)
• 1 cup mayo
• 3 tbsp sriracha sauce
• ¼ tsp chili powder
• 1 tbsp butter

① Place a well-seasoned cast iron skillet over medium-low heat on the grill or stovetop. Once hot, cook the hot dogs for a few minutes until seared, then remove.
② Lightly butter the skillet. Add cheddar cheese directly to skillet in about 1/3 cup portions. Try to shape into an oblong round shape to match the hot dogs. Let the cheese melt and bubble. When cheese stops bubbling and starts to get crispy around the edges, place a seared hot dog on one side of the cheese and use a spatula to roll up the hot dog.
③ For the sauce mix together mayo, chili powder and sriracha. Whisk until well combined.
④ To Build the hot dog, open a toasted bun, spread spicy mayo sauce on one side, add the cheesy dog and top with spoonfuls of the pickle de gallo. Enjoy!