Dinner Recipes

The Oscar Dog

What makes this an award-winning dog? The same thing that makes it totally SoCal: it’s laid back, a little bit spicy, and full of avocado. It’s also very easy to pull off: if you can whisk some Sriracha sauce into mayo and chiffonade a cabbage, you can make this dog. But, oh boy, that first bite: so creamy, so zippy, so tangy, so crunchy, so snappy!

Our tip: use a high-quality hot dog because, with these light, fresh ingredients, its flavor will really stand out.

The Oscar Dog



The Oscar Dog

Serves: 4


1 baguette
4 hot dogs
½ cup mayonnaise
2 Tbsp Sriracha sauce
1 tsp freshly squeezed lemon juice
1 cup shredded green cabbage
1 avocado, thinly sliced


  1. Preheat the oven to 400°.

  2. To create the top cut buns: Slice the baguette into 4 equal pieces. Make a v-shaped slice into the top of each baguette piece and remove the center wedge to make space for the hot dog and filling.

  3. Place the buns on a sheet pan and bake until slightly crispy yet still soft and chewy on the inside, 5 to 6 minutes.

  4. While the buns are toasting, grill the hot dogs over medium heat, turning occasionally, until they’re cooked all the way through, about 7 minutes.

  5. In a small bowl, stir together the mayonnaise, Sriracha, and lemon juice until incorporated.

  6. To assemble the Oscar Dogs: Spread 1 to 2 tablespoons of Sriracha mayonnaise inside each bun. Top with a hotdog, ¼ cup shredded cabbage, and a few slices of avocado. Serve hot.

  7. Oscar Dogs are best eaten fresh, and we don’t recommend storing leftovers.

Recipe adapted from: eatthis.com

Calculate nutrition information for this recipe.