Howard Johnson’s Vintage Split & Grilled Hot Dog
Straight from the Golden Age of Roadside Dining.
Howard Johnsons split & grilled hot dog (copycat) vintage recipe
Inspired by the iconic Howard Johnson’s split and grilled frankfurter, this recipe captures the crispy edges, buttery toasted bun, and no fuss toppings that made it a roadside favorite from the 1940s through the '70s.
For me, there’s just something about a hot dog it says summer, it says retro, and it always brings a smile.
I especially love this recipe because it’s a little different from the usual hot dog recipe buttery crisp, just like they served at Howard Johnson’s back in the day.
Blog Index
1. A Bite of Americana
2. Who Was Howard Johnson?
3. What Made Their Hot Dogs Special?
4. Copycat Howard Johnson’s Hot Dog Recipe
5. Vintage Cooking Notes and Handy Swaps
6. Closing words
7. Retro Shopping
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A Bite of Americana
Americana isn’t just a time period it’s a feeling.
It’s summer road trips, the sizzle of something on the grill, the glow of neon signs at dusk, and the simple joy of gathering around the table.
Even if you didn’t live through it, Americana speaks to that deep down sense of comfort, community.
It’s a slice of pie, a paper tray of hot dogs, and a sweet reminder that the good stuff in life doesn’t have to be fancy.
Who Was Howard Johnson?
Howard Johnson’s wasn’t just a restaurant it was a roadside revolution.
Founded in the 1920s by Howard Deering Johnson in Massachusetts, the brand started as a small soda fountain and ice cream stand.
Thanks to his creamy, 28-flavor ice cream and a focus on consistency, the little stand grew into a national icon.
By the 1950s and '60s, Howard Johnson’s Restaurants and Motor Lodges became a comforting sight across America's highways they were a go-to stop for families on vacation offering fried clams, split hot dogs, and of course, that famous ice cream.
Though most locations have faded into memory, the Howard Johnson name still holds a warm spot in the hearts of many a symbol of simpler times, homey meals, and the golden age of travel.
Want to bring a bite of that retro magic back to your table? Try my Howard Johnson style hot dog recipe for a classic roadside diner lunch idea.
What Made Their Hot Dogs Special?
Split & Grilled to Perfection
Instead of steaming or boiling, HoJo’s butterflied their hot dogs and grilled them until the edges were golden and crispy giving every bite a little snap and sizzle.
Simple, Classic Toppings
These dogs didn’t need frills. A little brown mustard, some relish, maybe a bit of onion and that was it. Just the good stuff, the way folks liked it.
Copycat Howard Johnson’s Split and Grill Hot Dog Recipe
Era: 1950s–1970s • Time to Make: 15 minutes • Serves: 4
Just like they served at roadside diners during the golden age of American travel crispy, buttery, and full of nostalgia!
🍴 Ingredients:
4 all-beef hot dogs (10 to a pound for that classic size!)
4 New England–style split-top hot dog buns (or a buttered bun of your choice) Swap suggestion below
2 tablespoons softened butter
Brown deli mustard
Sweet green relish
Optional: finely chopped onions or sauerkraut
🔥 Directions:
1. Split the Dogs
Slice each hot dog lengthwise down the center but don’t cut all the way through. You want them to open like a book. This "butterfly" style was a Howard Johnson’s signature move.
2. Grill or Griddle
Heat a skillet or griddle over medium-high heat. Place the hot dogs cut side down and cook for 2–3 minutes until golden and caramelized. Flip and warm the outer side briefly.
3. Toast the Buns
Butter the outer sides of each bun and toast them on the griddle until crisp and golden just like HoJo’s used to do.
4. Assemble the Classic
Tuck each grilled dog into its warm, buttery bun. Add a touch of brown mustard and a spoonful of relish. Want to go extra retro? Add chopped onions or a little kraut but keep it simple, just like they did back in the day.
Vintage Cooking Notes & Handy Swaps
No New England Style Bun?
No worries, try Texas toast or a standard hot dog bun with the sides trimmed flat.
Butter both sides and toast them in a skillet for that golden crisp HoJo-style bite.
No Grill? No Problem!
A cast iron skillet or flat griddle will do the trick beautifully.
Butter Makes It Better
Don’t skip the butter both for grilling the dog and toasting the bun. That buttery crunch is what made Howard Johnson’s dogs extra special.
Flavor Boosters (Optional but Retro-Approved):
A dash of Worcestershire sauce on the dog before grilling
A swirl of spicy brown mustard for a little kick
Or even a sprinkle of celery salt, if you're feelin' fancy
Regional Twists:
Some folks remember theirs with:A spoonful of sauerkraut (hello, East Coast!)
Sweet pickle relish or chopped onions
Even a slice of American cheese melted on top very diner-style!
Make It a Meal Serve with potato chips, coleslaw, or even a wedge of watermelon just like they did on mid-century lunch counters across the country.
Closing words
So, whether you're reliving a roadside memory or just hungry for something simple and satisfying, this vintage split and grilled Howard Johnson’s hot dog is a buttery bite of Americana worth bringing back. - Shelly
Available on Amazon:
Available on Amazon:
Roadside Americana: Signs of a Bygone Era
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