A hot dog elevated by a char and sharp condiments. Oscar Mayer franks are what they are, but split lengthwise and seared hard in a dry pan, they take on depth and lose their boiled-sausage reputation. Tonight calls for this.

Serves 2. 12 minutes, 12 at the stove.

About 540 calories a serving, 40 g protein, 14 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 teaspoon oil in a large skillet over medium-high heat until the surface shimmers. While it heats, split each of the 4 franks lengthwise, cutting three-quarters through so they open like a book.
2. Set the franks skin-side down in the hot pan and do not move them. The skin will char and blister, which takes about three minutes. While they char, split and warm the 2 rolls if you like.3 min
3. Flip the franks and char the cut side for one minute more. Season lightly with a pinch of salt and pepper.1 min
4. Spread 1 tablespoon mustard into each roll, set two charred franks in each, and serve at once.

Note Try crispy onion relish or pickled peppers instead of mustard. Leftovers keep in the fridge for two days. Serve with cold pickle spears or coleslaw to cut the smoke.