50 State Sandwich Challenge: Arizona

 Back in the continental U.S today and with an extremely different climate than the frozen rivers of Alaska.  Today, we trek the deserts of Arizona for what some people might call a controversial "sandwich" take.  The age-old question, "Is a hot dog a sandwich?" is about to be explored here.  With strong ties to Mexico, it's only natural for Arizona's sandwich to be a mix of Mexican and American classics that mix together in a beautiful blend known as the Sonoran Hot Dog.  No one is sure who exactly came up with the Sonoran Hot Dog but the popular theory is that this regional hot dog began as a 1940s ballpark meal in Hermosillo, the state capital of Sonora. (That's in Mexico.)  By the 1980s Sonoran hot dogs became a very popular item on the University of Sonora's campus, as vendors set up stands all over the university.  Many of these vendors traveled north of the border to Tucson, where the trend has stuck with thousands of hot dog stands lining the streets, making not finding a Sonoran Hot Dog nearly impossible.  Daniel Contreras owns the most popular hot dog spot, El Guero Canelo, and three other restaurants after first opening his hot dog stand in 1993.  You're probably wondering what differentiates this from a regular hot dog.  Let's find out.

SONORAN HOT DOG

• 4 all-beef hot dogs
• 4-8 slices bacon
• 4 hot dog buns, preferably Bolillo buns
• 2 tablespoons mayonnaise
• 1/2 cup pinto beans, warmed
• 2 tablespoons yellow mustard
• 2 tablespoons jalapeño salsa (above)
• 2 tablespoons pico de gallo (above)
• 2 tablespoons shredded cheese
• Grilled banana peppers, for garnish
• Grilled large scallions, for garnish

1. Wrap the hot dogs in bacon. 

2. Heat grill to medium-low and slow cook the bacon-wrapped hot dogs.  Turn once is crispy, about 4-5 minutes. 

3. Heat the pinto beans on low. 

4. To assemble: Add a thin layer of mayo to the bun.  Follow this with a scoop of warmed pinto beans and your bacon-wrapped hot dog. Top off with yellow mustard, jalapeño salsa, pico de gallo, and shredded cheese. Serve with grilled banana peppers and scallions.

Happy Friday!