Completo Italiano (Chilean Hot Dog)

Method

1. Core the tomatoes and dice them into 5 mm cubes. Sprinkle with half the salt and leave them in a sieve for 10 minutes so the juice drains and the bun doesn’t go soggy.

   Add in this stepTomatoes 2Salt ¼ tsp

2. Halve and stone the avocados, scoop the flesh into a bowl, add the lemon juice and the rest of the salt and mash with a fork into a smooth purée with a few small lumps left. The lemon keeps it from browning.

   Add in this stepRipe avocados 2Lemon juice 2 tspSalt ¼ tsp

3. Fill a 18 cm pot with plenty of water, bring it to the boil on high heat, then turn down to low heat so the water barely trembles. Add the frankfurters and heat them for 5 min, until hot right through. Don’t let it boil hard or they split.

   Add in this stepFrankfurters (hot dog sausages) 4

   high heat→low heat

4. Slit the buns along the top without cutting all the way through. Put them in a dry pan, drip 1 tsp water around the edge, cover and steam on low heat for 2 min, until soft and warm.

   Add in this stepLong soft hot dog buns 4

   low heat

5. Put a frankfurter in each bun, spoon the drained tomato along the top and cover generously with avocado. Pipe a zigzag of mayonnaise over and eat straight away. In Chile, more avocado and more mayo is always the right answer.

   Add in this stepMayonnaise 4 tbsp