New Jersey Italian Hot Dog - Here's how to make a New Jersey Italian classic

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New Jersey Italian Hot Dog - Here's how to make a New Jersey Italian classic

This recipe sharer tells us that he was a kid when he first ate this sandwich, about 13 years old at the time, and he went with his stepdad Frank to a place called the Corner Store in Fanwood, New Jersey.

Frank always bought the newspaper and coffee at the store, which, oddly enough, was not on a corner.

He doesn't remember why they were there at lunchtime, only that he was hungry and Frank suggested that he get an Italian hot dog. It seemed like a pretty decent idea.

What's in a New Jersey Italian Hot Dog?

When the cook delivered it to the deli counter, it was nothing like any hot dog he had ever tasted. It was on a secondary roll to begin with and it was huge.

Four hot dogs lurked inside that bun, but they were barely visible: they were covered in a jungle of potatoes, peppers, and onions roasted on the deli table.

This is his Jersey dog

There are other versions, some with special bread, others where everything is fried inside, including the hot dog.

I've heard of a few versions of this sandwich that use ketchup, a condiment that, when paired with a hot dog, will get you stoned across most of Jersey.

He also likes those Italian hot dogs. (Except the ones with ketchup).


1/4 cup extra virgin olive oil
2 pounds potatoes, peeled and cut into 1/2-inch pieces
2 medium green bell peppers cut into strips
1 large yellow or white onion, cut into strips
1 teaspoon Italian seasoning or a blend of oregano, basil, and rosemary
8 beef hot dogs, preferably with natural casing
4 sandwich buns


Fry the potatoes:

Heat oil in a large skillet or skillet or griddle until shimmering.

Arrange the potatoes in the skillet in one layer and fry them over medium-high heat for 2 to 3 minutes without touching them.

Use a metal spatula to scrape the potatoes from the bottom of the pan, turning them over.

Sprinkle salt over the potatoes and cook for another 2 to 3 minutes without touching them.

Brown the peppers and onions, add the potatoes:

Remove the potatoes, which should be partially browned, to a bowl and set aside. Increase heat to high and add bell peppers and onions.

Arrange evenly in the pan and cook for 2 to 3 minutes without touching them.

Sprinkle salt over them, then flip and cook for another 2-3 minutes without stirring.

There should be some golden and even blackened parts here and there.

Add Italian seasoning and potatoes to skillet, stir to combine, and cook over medium-high heat until tender and well browned, about 8 to 10 minutes.

Grill the hot dogs:

Heat a grill or skillet to cook your sausages; do not boil your dogs for this recipe.

Grill or fry until they are to your liking and reserve.


Generously spread mustard on both sides of the sandwich roll.

Add two hot dogs per roll, and top with as many potatoes, bell peppers, and onions as will fit. Serve on time.

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