Italian Hot Dog Recipe

Italian hot dogs are a special dish from New Jersey that became famous thanks to Jimmy “Buff” Racioppi and his wife, Mary. Back in the early 1930s, Mary made the first Italian hot dogs and served them to Jimmy and his friends. The hot dogs were such a hit with everyone that they decided to open a restaurant called “Jimmy Buffs” to share the recipe with more people.

What makes these hot dogs different is the toppings. Depending on where you get them, Italian hot dogs in New Jersey are either served in Italian rolls or “pizza bread,” which is a round loaf similar to muffuletta bread, but made with pizza dough. The bread is filled with hot dogs, fried potatoes, onions, and bell peppers. You can grill the hot dogs like in this version, but you can also steam, sauté, air-fry, or deep-fry them—whatever you prefer.

The Origins Of Italian Hot Dog Recipe

The Italian hot dog is believed to have originated in Newark, New Jersey, in the 1930s. It was created by James “Jimmy Buff” Racioppi, who ran a small restaurant and began selling this sandwich to his customers. His recipe quickly gained popularity and has since become a New Jersey staple, often referred to simply as a “Newark-style hot dog.”

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Italian Hot Dog Recipe

Recipe by RecipeWikkiCourse: MainCuisine: New Jersey, NewarkDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

587

kcal

If you’re craving a delicious, hearty sandwich that’s full of flavor, the Italian hot dog is a classic recipe from New Jersey that’s worth a try. Known for its simplicity and satisfying taste, this sandwich typically features fried hot dogs, peppers, onions, and potatoes all stuffed into a chewy round Italian roll or pizza bread. It’s a treat that merges the familiar flavors of a hot dog with some Mediterranean flair.

Ingredients

• Vegetable oil, for frying and for the grill

• 6 all-beef hot dogs

• 1 1/2 pounds potatoes, quartered and sliced crosswise

• 1/2 teaspoon kosher salt, or to taste

• 1 medium onion, sliced

• 1 medium green bell pepper, cut into thin strips

• 1 medium red bell pepper, cut into thin strips

• 1 teaspoon Italian seasoning

• 1/4 teaspoon freshly ground black pepper, or to taste

• 4 tablespoons spicy brown mustard, more as needed

• 6 large hot dog buns, torpedo rolls, or pizza bread, toasted if desired

Directions

• Gather the ingredients.
• Prepare a medium (350°F to 375°F) gas or charcoal outdoor grill fire, or indoor grill pan. Lightly oil the grill. Grill the hot dogs, turning frequently until charred on all sides, 5 to 7 minutes. Remove the hot dogs to a platter and keep warm.
• Add about 1/2 inch of oil to a large deep, heavy-duty skillet. Heat to 350 F over medium-high heat. Add the potatoes in batches, if necessary, and fry, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn and continue to cook until golden brown and tender, 2 to 3 minutes longer.
• Drain on paper towels, then sprinkle lightly with salt.
• Remove all but 2 tablespoons of the frying oil from the skillet. Add the onions, peppers, and Italian seasoning. Cook, stirring frequently, until softened, 5 to 7 minutes.
• Return the potatoes to the pan. Adjust the seasoning with salt and pepper.
• Spread some of the mustard on the bread, then place a hot dog on each. Top with the potatoes, onions, and peppers. Finish with extra mustard, if desired. Serve immediately.

Notes

• If using a round loaf of pizza bread or muffuletta bread, cut it into quarters, slice each quarter to make a pocket, and fill with the hot dog and toppings.
• To make a “double” Italian hot dog, add 2 hot dogs to a large roll or half of a round pizza loaf.