BLT Hot Dogs
Here I’ll share some tips and tricks to making the most delicious BLT Hot Dogs!
Whilst this might seem like some sort of a novelty recipe, I promise it’s incredibly delicious! Follow me…
Bacon Wrapped Hot Dogs
Hot dogs are great, but hot dogs wrapped in bacon are superior in every way. The crispy bacon with the soft and juicy filling? It’s too good. Think of it like a giant pig in a blanket!
What kind of hot dogs should I use?
I tested a few different hot dogs and found the firmer vacuum-packed ones work best. Raw hot dog style sausages also work well too. I found the thin soft jarred ones had a tendency to burst a little as they baked. If that’s all you have I recommend making a few slits in them before you wrap them in bacon.
What type of bacon should I use?
Streaky bacon is best so it wraps around the sausages properly. Try and make sure it’s fairly thin (don’t use anything labelled as thick-cut). This is just to ensure it crisps up quickly without the sausages overcooking.
Given we’re apparently in for 100 days of rain this Summer, I opted to do these in the oven. You could also do them on the grill too if you’re lucky enough to catch the sun!
Process shots: wrap hot dogs in bacon and secure with toothpicks (photos 1&2), bake (photos 3&4).
Preparing BLT Hot Dogs
Instead of just slicing the tomatoes, we’re going to dice them and marinate them as the hot dogs bake. Nothing fancy, just some red wine vinegar, olive oil, salt and pepper. This really heightens the flavour of the tomatoes with a lovely tangy flavour.
As the tomatoes marinate they’ll leak out some of their juices. Whilst we don’t want to add this to the hot dogs (they’ll go soggy) we don’t want to waste it either. I love to take a spoonful and mix it through the mayonnaise. I then store the leftover juices to incorporate in a salad dressing down the line.
To toast the buns, you can either pop them under the grill or place them in a super hot pan.
Process shots: marinate tomatoes (photo 1), scoop out a spoonful of the juice (photo 2), add to mayonnaise with hot sauce (photo 3), mix (photo 4), butter buns (photo 5), toast (photo 6).
BLT Hot Dogs FAQ
What kind of lettuce should I use?
I highly recommend using iceberg lettuce and shredding it very finely. It’s nice and sweet and works perfectly in this context.
What kind of tomato should I use?
Any variety will do the trick so long as it’s fresh and finely diced. I usually go for vine-ripened tomatoes but actually used baby plum tomatoes for this post.
Do I have to butter the buns?
I like to butter them to keep in line with the sandwich theme, but you can toast the buns dry if you’d prefer.
Serving BLT Hot Dogs
I recommend spreading the mayo on the bun and then stacking from there. It will then work as a protective layer to the buns to prevent them from going soggy.
You can serve with whatever you fancy! Here I’ve gone for Onion Rings, Wedges, Fries and Tortilla Chips.
For more hot dog ideas check out my Chili Cheese Dogs and Hot Dog Topping Ideas!
Alrighty, let’s tuck into the full recipe for these BLT Hot Dogs shall we?!
How to make BLT Hot Dogs (Full Recipe & Video)
BLT Hot Dogs
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Equipment
- Sharp Knife & Chopping Board
- Baking Tray & Baking Paper
- Toothpicks
- Small Bowl
- Frying Pan (optional – for toasting buns)
Ingredients
- 4 Hot Dogs (see notes)
- 8 slices of Streaky Bacon, or as needed to cover the hot dogs (not thick cut)
- 250g / 9oz Tomatoes, finely diced (see notes)
- 1 tbsp EACH: Red Wine Vinegar, Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 80g / 1/3 cup Mayonnaise
- 1/2 tsp Hot Sauce (I like Frank’s or Cholula)
- 4 Hot Dog Buns
- Butter, as needed
- 1/2 head of Iceberg Lettuce, thinly shredded
Instructions
- Preheat the oven to 200C/400F.
- Wrap the hot dogs in bacon and secure with toothpicks. Place them on a tray lined with baking paper and bake for 20 minutes, turning once halfway, or until the bacon is crisp (timings will vary so just be vigilant).
- Meanwhile, in a small bowl combine the diced tomatoes with red wine vinegar, extra virgin olive oil, salt and pepper. Leave to marinate as the hot dogs cook, mixing once or twice if you can (longer is better if you have time).
- Towards the end, scoop out 1 tbsp of the juice and combine it with the mayonnaise and hot sauce.
- Lightly spread the buns with butter and toast in a hot pan or under the grill.
- Spread with mayo then top with lettuce, followed by the hot dog (remove toothpicks) then finish with the tomatoes. I recommend shaking the tomatoes in a sieve to remove excess juice and avoid a soggy dog!
Video
Notes
b) Tomatoes – Any type will do the trick! Try and get some nice fresh ones if you can.
c) Bacon – I used around 1 1/2 slices per hot dog, but have 2 slices on hand just in case. I use unsmoked but you could use smoked if you prefer.
d) Calories – Per hot dog assuming 1 tsp butter and 1 1/2 slices bacon.
Nutrition
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