Zapappy

Name: Completo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Chilean
Ingredients: 2 medium tomatoes (10 oz before coring), Ripe, cored, and cut into ¼-inch dice; ¼ tsp total, Diamond Crystal kosher salt, divided equally between the tomato and avocado toppings; 2 medium avocados (about 10 oz whole; 6½ oz flesh), Ripe Hass avocados; 4 frankfurters (about 2 oz each; 8 oz total), All-beef or pork-and-beef, preferably natural-casing; 4 buns (about 2 oz each; 8 oz total), Soft and preferably top-split; 1 tbsp (½ oz), Softened; ½ cup (4 oz), Full-fat; 4 cups, For gently heating the frankfurters

Cooking

Ingredients

Tomato topping

2 medium tomatoes (10 oz before coring), Ripe, cored, and cut into ¼-inch dice
¼ tsp total, Diamond Crystal kosher salt, divided equally between the tomato and avocado toppings

Avocado topping

2 medium avocados (about 10 oz whole; 6½ oz flesh), Ripe Hass avocados

Hot dogs and buns

4 frankfurters (about 2 oz each; 8 oz total), All-beef or pork-and-beef, preferably natural-casing
4 buns (about 2 oz each; 8 oz total), Soft and preferably top-split
1 tbsp (½ oz), Softened
½ cup (4 oz), Full-fat
4 cups, For gently heating the frankfurters

Directions

Prepare the toppings

On a {{tool:cutting-board}}, use a {{tool:chef-knife}} to prepare the roma tomatoes. Toss the diced tomatoes with ⅛ teaspoon of the kosher salt. Transfer them to a {{tool:fine-mesh-strainer}} set over a bowl and drain for 10 minutes. Gently shake off the accumulated liquid; the tomatoes should remain juicy but should not drip freely.
Halve and pit the ripe avocados, scoop the flesh into a {{tool:mixing-bowl}}, and add the remaining ⅛ teaspoon kosher salt. Mash with a {{tool:fork}} until spreadable but still slightly textured. Press a piece of parchment or plastic wrap directly against the surface while preparing the hot dogs.

Cook the hot dogs

Bring 4 cups (950 ml) water to a bare simmer in a medium {{tool:saucepan}} over medium heat, about 190°F (88°C). Add the frankfurters, reduce the heat to low, and heat gently for 5 to 7 minutes, until plump and steaming-hot throughout. Do not boil vigorously, which can split the casings. Hold them in the hot water off the heat while toasting the buns.

Toast and assemble

Open the soft hot dog buns without separating the halves. Use a {{tool:rubber-spatula}} to spread the cut surfaces with the softened unsalted butter. Set a {{tool:large-skillet}} over medium heat and toast the buns, buttered sides down, for 1 to 2 minutes, pressing lightly, until pale golden at the edges but still soft and flexible. Transfer each bun to a serving plate.
Use {{tool:tongs}} to drain the frankfurters well, then blot away surface water. Place one in each warm bun.
Divide the mashed ripe avocados among the buns, spreading it along both sides of each frankfurter so the thick layer shields the bread from the tomato juices. Spoon the drained roma tomatoes evenly over the avocado.
Finish each completo with 2 tablespoons (about 29 grams) mayonnaise, piped or spooned in the classic generous stripe or zigzag from end to end. Serve immediately while the bun and frankfurter are warm and the toppings are cool.