Sloppy Franks

Think sloppy joes, but with sliced hot dogs instead of ground beef. Franks cut into coins get simmered with onion, green pepper, barbecue sauce, and ketchup until everything is saucy, sticky, and piled onto hamburger buns. It’s a 20-minute microwave dinner that kids will actually eat without complaint.

The microwave does all the work here. Softening the onion and pepper first, then adding the franks and sauce, means the vegetables cook through properly instead of staying crunchy under a pile of sauce. Stirring halfway through ensures even heating so you don’t get hot spots and cold spots in the same dish.

Slicing the franks thin (about a quarter inch) gives them more surface area to soak up the barbecue sauce. Thick chunks stay bland in the center because the sauce just sits on the outside.

Kitchen Tips

• Use a good barbecue sauce. It’s half the recipe, so the brand matters. A smoky, slightly sweet sauce works best here.
• Split and toast the buns lightly before spooning the mixture on. A warm bun holds up better than a cold one and won’t get soggy as fast.
• Make this on the stovetop if you prefer. Saute the vegetables in a skillet, add the franks and sauce, and simmer 10 minutes. Same result, different method.

Variations

• Use smoked sausage or kielbasa sliced the same way for a meatier, more adult version.
• Add a splash of Worcestershire sauce and a pinch of brown sugar to the sauce for deeper, more complex flavor.
• Top with shredded cheddar and pickled jalapenos for a loaded version.