What You Need:
1 pack long hot dogs (I used Kosher beef dogs)
1/2 red onion, thinly sliced
1/2 red pepper, thinly sliced
minced garlic (to taste)
Provolone Cheese (I used 3-4 slices each sandwich--but they were huge)
Hoagies (I used 2 huge ones but if you used smaller buns you could easily make more smaller sandwiches)
What You Do:
Heat some oil in a skillet over medium heat. Throw in some minced garlic until aromatic, then toss in onions and peppers. Satee until thoroughly cooked.
Boil a pot of water. Meanwhile, cut your hot dogs long ways into strips--I cut them in half and then each half in half, and then each half into half. It can be difficult, but the idea is to get them thin enough that they look more like worms than hot dogs so do your best.
Once water is boiling, toss in hot dog stirps!
At this time, I sliced my hoagies in half and topped with provolone slices and onion pepper mixture. Preheat oven to 250 degrees.
Check your hot dogs with tongs. It shouldn't take long for them to curl up. I let mine sit in the water for a few minutes tops. After, pick those out and put them in a bowl with bbq sauce and toss until covered. I used a ton because I thought it looked better that way.
Fill hoagies with your new, delicious worm mixture and put those puppies in the oven for a few minutes to melt the cheese and bring together. Serve hot!