The pancho is really all about the toppings. These change depending on the region (and stall) you’re buying it from, but favourite additions include corn, cheese, mustard, onion and salsa golf, a mixture of ketchup and mayonnaise. The "dog" is also often longer than the bun.
- 6 frankfurters
- 2 corn cobs, husks removed
- 2 tsp vegetable oil
- 1 tbsp butter, melted
- 6 pan de Viena (see Note)
- 1½ tbsp mild mustard
- 1 small onion, thinly sliced, soaked in cold water for 10 minutes
- 50 g (½ cup) grated mozzarella
- 75 g (¼ cup) mayonnaise
- 70 g (¼ cup) tomato sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 10 minutes
Place frankfurters in a saucepan of boiling water and cook for 3 minutes or until heated through. Drain and set aside.
Heat a chargrill pan over high heat. Brush corn with oil and cook, turning, for 10 minutes or until charred. Remove from heat and cool slightly, then slice kernels from cob using a small serrated knife. Toss with butter and season with salt and pepper.
To make salsa golf, combine mayonnaise and sauce in a bowl, season and set aside.
Cut pan de Viena down the centre (being careful not to cut all the way through) and spread with mustard. Place a frankfurter in the centre and top with onion, mozzarella, corn and salsa golf.
• Pan de Viena are available from bakeries. Substitute with any other long roll.
Photography Brett Stevens. Food preparation Phoebe Wood. Styling Anita Jokovich.
As seen in Feast magazine, July 2014, Issue 33.