Fully Loaded Italian Hot Dogs
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 tablespoon chopped fresh thyme
1 packet of Mallon’s sausages
4 slices of pancetta
250g cherry tomatoes
2 tablespoons balsamic vinegar
4 Ciabatta rolls
2 tablespoons Dijon mustard
150g grated cheddar
A handful of wild rocket leaves
Heat the oil in a frying pan over a low heat. Add the onion, thyme and a little salt, cook for 5 minutes, stirring occasionally, until soft. Transfer to a bowl and set aside to keep warm.
Clean the frying pan and return to a moderate heat, add the cherry tomatoes and balsamic vinegar and cook for 5 minutes until the tomatoes have softened and the balsamic vinegar has reduced to a sticky glaze.
Meanwhile, wrap each sausage in a slice of pancetta. Heat a griddle or frying pan to a medium heat and cook the sausages for 10 – 12 minutes, turning frequently until cooked through.
Toast the ciabatta rolls, spread with mustard and sprinkle with cheese, then return to the grill until the cheese melts. Fill with tomatoes, sausages and onion. Sprinkle with rocket and serve immediately.