*Ingredients:

°8 hot dog buns

°¼ cup butter (30 g), melted

°2 garlic cloves, minced

°2 tablespoons fresh parsley, finely chopped, plus more for garnish

°8 slices of cheddar cheese

°15 oz chili (425 g), with or without beans

°8 hot dogs

*Preparation:

Preheat oven 350°F (180°C).

Leave them attache, placing 8 hot dog buns in 9 * 13 inch (22 x 33 cm) baking dish. Cut a rectangle out of each hot dog bun, making sure to stay 1 centimeter from the edges. Press down on the bread cutout to press it firmly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create more space for the fillings and reduce damage.

Combine the butter, garlic and parsley in a small bowl, then brush the buns and their hollowed-out interiors with the garlic butter. Bake for 5 minutes to toast the buns and help the sides of the buns firm up so they don't collapse under the weight of the fillings.

Place a slice of cheddar cheese inside each bun, then sprinkle some chili inside each. Slide a tight-fitting hot dog over the chili in each bun, then top with more chili.

Bake for 20 to 25 minutes, until the cheese is golden and the chili has started to brown. Garnish with fresh parsley, then slice the hot dog boats along their connected seams to serve.

Enjoy!