Scrambled Dog, Dinglewood Pharmacy (Georgia)

Back around 1946, an inventive Columbus, Georgia, restaurateur decided to create a unique hot dog dish with boiled chopped franks smothered in chili, onions and pickles served with a substantial handful of oyster crackers on top that was intended to be consumed with utensils. That diner went out of business, but its Scrambled Dog stuck around, becoming a Columbus-area mainstay. It's been on the menu, true to its original form, for more than 50 years at the century-old Dinglewood Pharmacy, where it's served in a porcelain relish dish and a spoon. This regional classic is still so popular that accounts for 85 percent of the independent pharmacy's soda fountain sales.

Cubano Dog

Ingredients.

• 4 hot dogs
• 4 hot dog buns, split
• 4 slices deli ham
• 4 slices Swiss cheese
• 1/2 cup sliced pickles
• 1/4 cup spicy brown mustard

To Make

Step 1
Cook the hot dogs according to the package directions.

Step 2
Meanwhile, heat grill to medium-high or heat broiler. Top each bun with 1 slice each ham and cheese. Grill, covered, or broil until the cheese has melted, 1 to 2 minutes.

Step 3
Place a hot dog in each bun and, dividing evenly, top with the pickles and mustard