How Does The Jolly Hotdog Compare to Convenience Store Hotdog Sandwiches?

August 10, 2018

We compared Jolly Hotdog to convenience store hotdog sandwiches and here’s what we think:

We Filipinos don’t just have three meals during the day–breakfast, lunch, and dinner are linked by multiple snacks in between. One of the easiest, most satisfying ways to fill the void is by grabbing the nearest, most accessible hotdog sandwich–whether from the convenience store or a fast food joint like Jollibee. But which one really tastes better, provides you with tons more flavor, and gives you value for money? There was really no contest, but here’s a breakdown of why Jolly Hotdog wins on almost every aspect.

Left: Jolly Hotdog. Right: Convenience Store Hotdog Sandwich.


At convenience stores, both hotdogs and buns are stored in a glass steamer, which means that the buns absorb a lot of moisture throughout the day. No matter what time of the day, you’re bound to get a pretty soggy bun, that’s soft, wrinkly, and almost mushy to the touch. Jolly Hotdog’s bun remains fresh since they’re assembled not too long before your order. You get it smooth, soft, and always warm.


On average, you get two packets for your sandwich, and they’re often average condiments, ranging from ketchup to cheese sauce, to a simple dressing. Add extra for heftier toppings, and splurge if you want more than the number of regular packets. At Jollibee, you get ketchup, an abundance of dressing that’s dotted with relish, and an overload of grated cheese. That’s a lot more than what you expected.


While the brands of sausage differ, the basic hotdog from a convenience store is considerably less beefy and juicy than what you get from Jolly Hotdog. You get a distinct taste that is meatier, since it’s made with 100% pure beef, and the size is also a tad superior. There’s almost no comparison.

The Verdict

Jolly Hotdog is the hotdog sandwich you’d want to indulge in more. With its extra beefy sausage and extra cheesy topping, Jolly Hotdog is definitely, big in flavor!

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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