Since hot dogs are synonymous with summer, we wanted to find a way to jazz them up a bit. Enter the BLT dog: Crunchy, slightly salty and nestled on a buttery potato bun. To assemble, fill the bun with a light spread of Heinz Mayonnaise, shredded lettuce, diced tomato, a strip of bacon and, of course, a hot dog.
BLT Hot Dogs
8 hot dogs
8 pieces bacon
1 tablespoon light brown sugar
1 teaspoon freshly ground black pepper
8 hot dog buns
1 cup shredded lettuce
1 medium tomato, diced (about 1 cup)
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper, and arrange the bacon on top. Sprinkle with the brown sugar and pepper. Bake until crispy, 20 to 25 minutes.
2. Meanwhile, heat a grill pan, grill or cast-iron skillet over medium-high heat. Cook the hot dogs until slightly charred on the outside, 7 to 9 minutes. Transfer the hot dogs to a plate and set aside while you warm the buns slightly on the pan.
3. To assemble, spread some Heinz Mayonnaise on each bun, followed by the shredded lettuce, a strip of bacon, hot dog and diced tomato.