Today while we are watching the GEICO 500 at Talladega Superspeedway from the back patio, we are munching down on the iconic Talla-Mento Dogwich.  Although it’s only been in concession stands at Talladega for about three years, it’s catching on in popularity.  The cheesy decadence and balance of creamy and spicy make this quite the heart-stopping snack, which is appropriate since we are hoping for some heart-stopping racing today.  We will be washing it down with some beer (Mike is having Crush City IPA) and hard cider (I’m having Angry Orchard Crisp Apple) to offset the delicious heaviness of the cheese.  If you want to join in this outrageous snack at home, here’s a recipe so you can enjoy it too!

Talla-Mento Dogwich (2 sandwiches)

Ingredients:

4 All beef hotdogs

8 oz. pimento cheese–you can make your own or buy it pre-made

8 oz. shredded Buffalo wing cheese–they use Yancey’s Fancy Buffalo Wing cheddar cheese, but if you can’t find this at your grocery store, use a spicy cheddar cheese of some kind (I bought Boar’s Head 3 Pepper Colby Jack Cheese and shredded it myself)

4 slices Texas toast

Butter

Directions:

1. Grill the hotdogs.  Slice them in half. 
2. Do the “grilled cheese” part by melting the grated cheese as you toast the bread to a nice golden brown.
3. Place the hotdogs on the grilled cheese.
4. Put a scoop of pimento cheese on and top with the other piece of toast.
5. Finish up with a quick grilling of the complete sandwich.
6. Cut the dogwich in two and enjoy!