Prepare the dogs:

1. In a frying pan (preferably cast iron) over medium heat, add enough oil to barely coat the bottom of the pan. Add the dogs and gently saute until the color pigment intensifies and barely browns.

Prepare the rolls:

1. Split focaccia roll. Note: Ciabatta can work, too, but is often too thick. In that case, make three incisions and remove the center section to thin the bread, leaving 1/8 to 1/4 inch of crust on either side.

2. Brush with olive oil and toast in a toaster or conventional oven to refresh and recrisp the bread.

Assemble:

1. Toss topping ingredients together and top the dog.