The Seattle-style hot dog, or Seattle Dog, is a hot dog slathered with cream cheese and topped with grilled onions. I must admit that I was skeptical about the Seattle Dog when I first heard about it. I’ve lived in Seattle for two decades and can imagine a dozen or more local ingredients that define the region more than cream cheese that I tend to associate with Philadelphia and New York.
It turns out, though, that the Seattle Dog is the Seattle Dog because of its origin story, not because of the city’s relationship to cream cheese. It’s said that the Seattle Dog was created in the late 1980s or early 1990s by Hadley Longe, a late night street vendor in the Pioneer Square neighborhood who incorporated hot dogs on bialy sticks from the Bagel Deli on Capitol Hill with cream cheese. Seattle Dogs increased in popularity at bars and music venues during the grunge movement of the 1990s.
The meat in a Seattle Dog is typically an all-beef frank or a Polish sausage that is sliced lengthwise (to cook faster), and grilled. The bread is a hoagie roll that is grilled or toasted. Cream cheese is a major player, and in my recipe, I slathered it over the entire top and bottom inside surfaces of the toasted roll. It seems that grilled onions are the first most popular topping and jalapeños are the second (followed by sauerkraut, grilled cabbage, scallions … )
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Notes:
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Equipment that I used:
- 12″ Cast Iron Skillet. Just about any skillet will do to grill the onions, but I like to use my cast iron as often as I can to keep seasoning it.
- Cast Iron Grill. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
