Garlic baguette hot dog from the Optigrill baking tray

Ingredients for 1 servings:

• 1 baguette(s) (garlic baguette), from the refrigerated section
• 2 sausages (hot dog sausages)
• 1 gherkin(s)
• 5 tbsp, heaped Cheddar, grated, or 3 slices Cheddar processed cheese
• 3 tbsp fried onions
• e.g. mayonnaise and/or ketchup

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

First, cut a wedge lengthwise into the garlic baguette (you can also use herb baguette) and remove it (but don’t discard it. Cut it into pieces and place it in the baking tray. Once nice and crispy, it’s great for dipping in mayo and/or ketchup). Place the cheese into the hollow and then the hot dog sausage(s) on top. Place the filled baguette in the cold baking tray of the Optigrill, along with the baguette pieces you removed at the beginning. Close the lid, switch on the grill, and manually select the orange setting. Bake for 20-25 minutes, depending on how crispy you like your baguette. In the meantime, slice the cucumber. Remove the baguette when it’s done. Don’t be surprised if the sausage bursts, but that doesn’t affect the flavor. Now finish with the toppings. Distribute the cucumber slices on the baguette, along with the onions. Garnish with ketchup and mayo, and you’re done. Of course, this also works in the oven. 180 degrees fan-assisted, about 20 minutes.