- 2 tablespoons (1/4 stick) butter
- 2 cups (generous) thinly sliced leeks (white and pale green parts only)
- 1 apple, peeled, cored, diced
- 1/2 teaspoon caraway seeds
- Pinch of ground allspice
- Coarse kosher salt
- 1 1/2 cups hard apple cider or 1 1/4 cups apple cider and 1/4 cup bourbon
- 6 grilled hot dog buns or brioche-style oblong rolls
- Dijon mustard
- 6 grilled all-beef hot dogs
- 2 ounces sharp cheddar cheese, coarsely grated (1/2 cup packed)
- Melt butter in large skillet over medium heat. Add leeks and apple. Cover; cook until tender, stirring occasionally, about 8 minutes. Mix in caraway and allspice; season with coarse salt and pepper. Add hard cider; bring to boil. Reduce heat to medium-low. Simmer, uncovered, until most of liquid is cooked away, about 16 minutes.
- Arrange buns or rolls on plates. Spread each with mustard, then top with grilled hot dogs. Sprinkle dogs with cheese and top with leek mixture.