The “New England” Hot Dog Bun
Many newcomers to the Boston area are puzzled by some of our local culinary peculiarities, like the Hoodsie, a small cup of chocolate and vanilla ice cream served with what looks like a minature, whimsical tongue-depressor. Another such specimen is the New England Hot Dog Bun ( NEHDB ). Whereas a “typical” hot dog bun looks like a minature loaf, baked on all sides, and sliced down the middle, the NEHDB is sliced on both sides and down the middle, like you took a squat loaf of Wonder bread, cut thick slices, and then split them open.
What most people don’t know, and what I’ve graciously decided to disclose to the public at this time, is that the cut sides of an NEHDB are the secret to the perfect hot dog experience, and its something that even the most novice of cooks can accomplish in his own home.
In Mattapan (Boston’s one-time Jewish enclave), there is a fast food landmark called Simco’s By The Bridge, opened in 1935 by a Jewish proprietor. Here, in my treyf youth, I enjoyed the epicurean delight of the griddled bun:
Heat a pan on your stove and grease it (non-stick spray or a bit of margarine). Take an NEHDB and sear both cut sides in the hot fat until golden brown (like you were making a grilled cheese). Fill with the hot dog of your choice. It takes your frankfurter experience to a new level.
[Note that this griddling method also works very well with english muffins that have been cut in half (rather than pulled open), something I first enjoyed at Braintree's Olympian Diner. You get one very crisp, buttery side leaving the rest of the muffin soft and warm.]