Haute Dog Melts
Thanks to Wolfgang Puck
TOTAL TIME: 30 MIN
In a nutshell – He splits the dogs, fills them with cheese and wraps them in bacon. Once they’ve been roasted, he serves them on a bun with a spicy horseradish mustard. Although they may seem over the top, they’re to drool for.
1/2 cup plus 2 tablespoons mayonnaise
1/4 cup sour cream
1/4 cup drained prepared horseradish
1/4 cup Dijon mustard
1 tablespoon honey
1 tablespoon minced shallots
1 tablespoon minced chives
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
6 slices Gruyère cheese (3 ounces)
6 all-beef hot dogs, slit lengthwise
6 thin slices of lean bacon
6 hot dog buns
- Preheat the oven to 425°. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, honey, shallots, chives and lemon juice and season with salt and pepper.
- Place a slice of cheese in the center of each splayed hot dog, breaking the slice if necessary to fit it in. Wrap a slice of bacon around each hot dog and secure it with toothpicks.
- Arrange the hot dogs on a rimmed baking sheet and bake in the upper third of the oven until the bacon is crisp, about 12 minutes. Place each hot dog in a bun and serve, passing the horseradish sauce on the side.
Feelin’ Hot Hot Hot!