Makes 2 dogs

It might be too simple (says James) but it’s the hot dog I grew up with from a roadside grill in my hometown. They turn 100 next year!

2 all beef hotdogs
2 tablespoons butter
2 hotdog potato buns
1 teaspoon vegetable oil
Garnish: Sauerkraut, mustard

Split the hotdogs in half lengthwise, cutting almost all the way through but leaving them attached at the end,  hinged like a butterfly. Heat a large skillet over medium heat, add the butter and toast the buns on the cut side until they are golden brown. Transfer them to 2 plates plate. Add 1 tsp of oil to the skillet and cook the hotdogs in the skillet, pressing down until they’re warm and browned. Transfer them to the buns. Garnish with sauerkraut and mustard, eat warm.