Chilean Hot Dog (Completo)
Completo Say it: kohm-PLEH-toh
The completo is Chile's beloved hot dog: a long, soft sausage tucked into a warm bun and piled high with fresh toppings. Sold everywhere from street carts to family kitchens, it is eaten as a quick lunch, after-school snack, or late-night bite. The classic version balances juicy meat with diced tomato, creamy mashed avocado, mayonnaise, and tangy sauerkraut. What makes it special is the generous, almost architectural layering—each bite is cool, savory, and a little messy. The famous italiano version uses avocado, tomato, and mayo in green, white, and red.
Chilean Hot Dog (Completo)
Completo
Pronounced kohm-PLEH-toh
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Easy
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the completos
Toppings
Method
Mash the avocados with the lemon juice and 1/4 tsp (1.5 g) salt until creamy but still a little chunky; set aside.
Toss the diced tomatoes with the oregano and a pinch of the extra salt. Let them sit for 5 minutes, then tip into a sieve to drain off excess liquid.
Bring a saucepan of water to a gentle simmer, add the sausages, and heat for 5–6 minutes until plump and heated through. Drain and pat dry.
Sear the sausages in a dry skillet over medium heat for 2–3 minutes per side, until lightly blistered and browned in spots.
Brush or lightly rub the buns with the vegetable oil and warm them cut-side down in a skillet over medium heat for 1–2 minutes, until soft and lightly toasted at the edges.
Open each warm bun, set a hot sausage inside, and spoon in the diced tomato, pressing it gently so it stays in place.
Add a generous spoonful of mashed avocado, then drizzle or pipe over the mayonnaise.
Top with the drained sauerkraut and a small dot of ají paste if you want heat. Serve immediately, with extra napkins.
Regional variant: Completo Italiano
For the classic italiano, leave out the sauerkraut and ají. Top the sausage only with mashed avocado, diced tomato, and mayonnaise, in that order, so the green, white, and red toppings echo the Italian flag.
Cook's notes
- Drain the tomato well; wet tomato makes the bun soggy fast.
- Mash the avocado just before serving so it stays bright green.
- Warm the buns only until soft and lightly toasted; a hard, crusty bun is not traditional.
Serve with
Serve with a cold beer or a soft drink; in Chile it is often a quick stand-alone meal.
Make ahead and storage
Prepare the toppings up to 4 hours ahead and keep them chilled; assemble just before serving.
