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Baguette Franks
4 hot dogs (use chicken/pork franks or beef to preference)
4 TBS bean with bacon soup concentrate (sub with canned chili)
4 TBS medium salsa con queso
1/2 baguette loaf
Butter
Cut half-loaf of baguette bread in half lengthwise; then cut in half again for four pieces. Using a grapefruit spoon or small melon baller, scoop the bread from the middle of each piece. Butter slices and place on a baking sheet; broil lightly for about one minute and then remove from oven. Layer each slice down the center with one tablespoon of soup concentrate or chili, and then the cheese (salsa con queso). Slice each hot dog in half; place on the prepared bread. Add more cheese on top if desired. Place under broiler and cook until bread is browned and toppings are hot. Remove from oven and allow to cool slightly before serving.
Photos (click on images to see larger sizes in a new window):
(Above): Baguette Franks preparation. Lightly-browned slices (left), toppings (middle) and after broiling (right).
*Baguette Franks images (C) Shenanchie.
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