Street food
Completo Italiano
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
This Chilean hot dog carries the colours of the Italian flag: green avocado, red tomato and white mayonnaise. Italiano refers to the colour combination, not an Italian origin. A soft bun and generous toppings are essential to this version.
Timing
- Preparation: about 15 minutes
- Cooking time: about 10 minutes
- Total time: about 25 minutes
Estimated nutrition
per piece · Calculated for 4 pieces.
- Energy
- ≈ 685 kcal
- Protein
- ≈ 18.3 g
- Carbohydrates
- ≈ 36.3 g
- Fat
- ≈ 50.2 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
The four large hotdog buns are assumed to weigh 240 g in total, using BLS wheat rolls as a comparable food. The 250 g avocado already denotes flesh without skin or stones. Values are per hotdog.
Quantity assumptions and ingredient mapping
- 4 large hot dog buns · ≈ 240 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 large hot dog buns
- 4 precooked frankfurters, about 320 g
- 2 ripe avocados, about 250 g flesh
- 300 g ripe tomatoes
- 100 g mayonnaise made with pasteurised egg
- 0.5 tsp salt
- 1 l water for heating the sausages
Instructions
- Wash the tomatoes, remove the stem cores and finely dice. Briefly drain very juicy tomatoes in a sieve. Season with half the salt.
- Halve and stone the avocados, then mash the flesh finely with a fork. Season with the remaining salt. This avocado topping is deliberately made without other ingredients.
- Heat the water without a rolling boil. Heat the precooked sausages according to their packet for about 5–8 minutes until hot throughout.
- Split the buns lengthways without cutting all the way through. Warm for 3–4 minutes in an oven preheated to 150 °C conventional heat. Keep them soft.
- Put a drained sausage in each bun. For this common layering, add diced tomato first, then a generous layer of mashed avocado, followed by mayonnaise. Serve immediately.
