Fully loaded hot dogs are upscale hot dogs piled high with flavors from the past and present. So easy to make but almost impossible to stop eating!
First prepare the Slaw. Shred the Brussels sprouts with a sharp knife, mandolin, or a couple turns in a food processor. Saute for about 4 minutes until bright green and tender, but still crunchy.
Add the remaining ingredients. Stir until well mixed, and refrigerate until the hot dogs are ready.
Heat 2 T olive oil in skillet. Add red onion with a pinch of salt and cook slowly on very low heat for about 10-15 minutes until they are soft and start to turn slightly golden. Add a pinch of sugar and heat for a few more minutes.
While the onion caramelizes, open hot dog buns and place flat on a baking sheet. Spread Dijon mustard on both sides of each open bun. Pour a layer of beans on top making sure to cover the bun so that the exposed bread does not char. Top with cheese. Watching carefully, broil (about 6 inches from top of oven) for about 3-4 minutes or until cheese begins to bubble.
Remove from oven and top with hot dog halves with cut side facing up. Broil for 3-4 more minutes. Remove from oven.
Top each with a mound of cooled slaw and some strings of caramelized onion.