Take that rainy-day-favorite and put it on the grill! Reducing tomato soup into a spreadable condiment is a perfect way to amp up this grilled cheese hot dog!
1 Hot Dog Bun
1 Hot Dog
4 slices Cheddar
Tomato Soup Ketchup (recipe below)
Heat grill to medium-high.
Make diagonal incisions along the length of the hot dog. Place hot dog on grill and cook to desired doneness.
While hot dog is cooking, brush inside of hot dog bun with butter and place face down on the grill (splaying the bun open). Cook bun until toasted on the inside. Brush outside with butter and flip, toasting the outside as well.
While the outside of the bun is toasting, place two slices of cheddar cheese on the bun and close the grill lid so that it melts (1-2 minutes).
When the cheese is melted, place the grilled hot dog on top, then layer on two more slices of cheddar cheese. Close the lid of the grill once again to melt the cheese.
When cheese is all melted, remove hot dog from grill and brush with tomato soup ketchup.
Garnish with chopped scallion and serve.
Tomato Soup Ketchup
Pour can of tomato soup into saucepan.
Turn heat to medium-high, bring to boil.
Simmer on medium for 20-25 minutes, until thick and reduced to ½-⅔ cup (stirring to prevent burning).
Refrigerate until needed.