- 1 pack skinless beef franks (preferably Hebrew Nationals)
- 1 bag club rolls
- 2 eight-slice boxes of pork roll
- American cheese
"Butterfly" eight hot dogs, and cut at least three notches in each slice of pork roll (this keeps them from curling up).
Slice onions, and place them on a well-greased foiled area of the grill.
Grill dogs on both sides, set aside.
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.
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.