lol ^^
That cut down the center is key really. I always make just a fine cut, then as they cook they open up wide like that on their own. I use jumbo "Harvest" weiners as often as possible, they're about eight bucks a pound but they are fuh-king guUUud I tell you.
I have some pretty incredible whole grain rye bread here but I prefer to go with the oversized soft Italian buns sold in the bakeshop of my grocer. They have more room to stuff things in there, cheese, pickles, chopped onions, more cheese, etc.
And you're definitely spot-on with the mustard. It's a must, that mustard. A MUST.
For those who like their dogs a little spicy might I also suggest looking in your supermarkt for Sriracha Chinese Chili Sauce?
http://www.huyfong.com/no_frames/sriracha.htm
It is quite simply liquid flavor. It was recommended to me a few years ago and it has become another absolute MUST HAVE.
If it isn't obvious I'll just say it: I do love me a good hotdog.
There, I said it.