Ingredients

• 2 beefsteak tomatoes, sliced paper-thin
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• 1/2 teaspoon kosher salt
• Pinch chili flakes
• 1 clove garlic, smashed
• 1 sprig fresh thyme, leaves picked
• 1 Vidalia onion, peeled, sliced 1/8-inch thick
• Olive oil
• Salt and freshly ground black pepper
• 6 all-natural beef hot dogs
• 6 potato hot dog buns
• 4 ounces gorgonzola cheese, cut into small cubes
• 1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water
• Olive oil, for drizzling
• Sea salt

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Instructions

1. Preheat the grill to medium-high heat.
2. For the tomatoes: Lay the tomatoes out on a large flat dish. Whisk together the oil, vinegar, salt, chili flakes, garlic and thyme leaves. Pour over the tomatoes and let sit for 1 to 2 hours.
3. For the grilled onions: Rub the onions with a little olive oil and sprinkle with salt and black pepper. Grill until charred on each side, 4 to 6 minutes. Remove from the grill and reserve. For the hot dogs: Grill the hotdogs until hot and crispy, 3 to 5 minutes. Toast the buns on the grill, 1 to 2 minutes.
4. For assembly: Line the tomatoes on one side of the buns, and line the onions on the other side. Top each with a hotdog. Divide the cheese and frisee over the hot dogs, and finish with a little olive oil and sea salt.