Procedures

1. 1

   "Butterfly" eight hot dogs, and cut at least three notches in each slice of pork roll (this keeps them from curling up).

2. 2

   Slice onions, and place them on a well-greased foiled area of the grill.

3. 3

   Grill dogs on both sides, set aside.

4. 4

   Grill pork roll slices. Flip once, arrange to create "beds" of two overlapping slices. Top pork roll bed with hot dog, grilled onions, and slices of cheese.

5. 5

   While cheese melts, split and toast the buns, either in the leftover onion grease or on the grill. Assemble all ingredients, add condiments if desired, and enjoy.

6. 6

   Hawk Krall is a Philadelphia-based illustrator who has a serious thing for hot dogs. Dig his dog drawings? Many of the illustrations he has created for Hot Dog of the Week are available for sale: hawkkrall.net/prints/.