Barbato Hot Dog with Glazed Peppers

Method

1. Slice the hot dog bun diagonally and toast it on the grill.
2. Cut the cheese (cheddar, fontina, or Asiago) into strips, then into small cubes.
3. Clean the peppers: remove stem, seeds, and white pith; cut into thin strips.
4. Cut the red onion into strips (not minced).
5. In a non-stick pan, heat a drizzle of olive oil over high heat.
6. Add the peppers and onion; season with salt and pepper. Cook over high heat, stirring often, for about 10 minutes, until the peppers are soft on the outside and still crunchy inside.
7. Add 2 teaspoons of sugar; stir and let it caramelize for about 2 minutes, releasing liquids and forming a glaze.
8. Add apple cider vinegar (or white/red wine vinegar) and keep moving the pan.
9. In the last 30 seconds of cooking, add Tabasco to taste; then turn off the heat.
10. Transfer the glazed peppers to a plate and let cool slightly.
11. Spread some mustard on the toasted bun.
12. Place the cooked sausage on the bun.
13. Add the cheese cubes on top of the hot sausage; they will melt from the heat.
14. Top with the glazed peppers, including some of the pan juices.
15. Finish with a little mayonnaise and a little more mustard.
16. Serve immediately.