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–+ servings
a round Brioche Cubano Hot Dog Board

Brioche Cubano Hot Dog Board

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Sandy / Reluctant Entertainer
Course: Appetizer
Cuisine: American

Ingredients

  • 1 pan of Cheesy Stuffed Garlic Slider Rolls, keep hot in the pan
  • 6 Crispy Cheese Cubano Hot Dogs, (made with St Pierre Brioche Hot Dog Rolls)
  • 1 cup creamy jalapeno dip
  • ¾ cup street corn dip
  • Favorite sturdy crackers
  • Peanut butter pretzels
  • Bunch of red grapes
  • Whole strawberries
  • 1 apple, sliced
  • Baby carrots
  • Celery sticks
  • Baby peppers
  • 1 cucumber, sliced
  • whole strawberries
  • Raspberry yogurt covered pretzels
  • 8 large Snickerdoodle cookies

Cheesy Stuffed Garlic Slider Rolls

  • 1 Tbsp. 3-4 medium cloves grated garlic (micro-planed)
  • ½ cup salted butter, softened
  • 1 ½ tsp. ground pepper
  • ¼ c green onion, thinly sliced
  • 1 pkg Brioche St Pierre Slider Rolls (12)
  • 2 cups fibely shredded Italian cheese

Crispy Cheese Cubano Hot Dogs

  • 1 pkg Brioche St Pierre Hot Dog Rolls (6)
  • 6 oz Swiss cheese, sliced
  • 6-8 oz thin sliced ham
  • 6 pork hot dogs, or other kind
  • ⅓ c honey mustard to drizzle
  • 4 oz pickled jalapeno

Instructions

To arrange the hot dog board:

  • Start by arranging the fruit, veggies, snacks, and dips on the board, leaving room for the Cubano hot dogs and cheesy bread. To ensure the food can be served warm immediately, wait to finish cooking the cheesy bread and hot dogs when the board is assembled with snacks and dips.
  • Make the Cheesy Stuffed Garlic Slider Rolls recipe and Crispy Cheese Cubano Hot Dogs according to the recipes here. Time the recipes to be ready to serve warm at half time.
  • When you're ready to place the cheesy slider rolls on the board, set them on a hot pad or transfer from the baking dish to a smaller platter on the board.
  • Serve the board immediately while the bread and hot dogs are still warm and gooey.

To make the Cheesy Stuffed Garlic Slider Rolls:

  • Preheat oven to 375.
  • Grease a 8x11-inch metal or ceramic dish; set aside (or similar size baking vessel).
  • In a small bowl, add the soft butter, grated garlic, pepper, and green onions. Beat untill creamy with a hand mixer.
  • Arrange the slider rolls into the greased dish. Use a knife to cut a slit along the seams, 3/4 of the way deep, and horizontally across the center of each row creating a grid pattern.
  • Using a spatula or thin blade, spread the butter mixture evenly into the slits.
  • Next, stuff the cheese into the slits, leaving about 1/3 c for the top. Be careful to not crush the bread.

To make the Crispy Cheese Cubano Hot Dogs:

  • Sprinkle the remaining cheese on top and cover the pan with a sheet of parchment paper. Tightly cover the top with foil and bake for 15 minutes covered. Uncover the rolls and bake an additional 10 minutes. Finish by browning the cheese under the broiler if needed—1-2 minutes.
  • Make the hot dogs; in a large nonstick skillet over medium high heat, add cheese to the pan and top with a brioche bun, cut side down. Let sit, undisturbed, for 1-2 minutes until the cheese is crispy—there won’t be much browning but the cheese will be firm. Carefully remove the buns from the pan and top with ham, a hot dog, mustard, and pickled jalapeño, repeat until all hotdogs are made.
  • Serve immediately.