We started with a French toast batter seaoned with smoked maple syrup. After dipping the bun we griddled it and then lightly dressed it with ketchup. The ham and Swiss cheese were griddled together to caramelize and crisp them both. Initially we tried making the Monte Cristo with a turkey dog but its flavor did not deliver so we went back to an Applegate Farms Stadium dog. We topped the assembled dog with a maple-Crystal hot sauce puree that we thickened with gellan and pureed into a pourable sauce. Taking the idea of the Monte Cristo to the hot dog was a delicious endeavour.