Name This Dish Hot Dog

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1/3 cup cornichons, finely diced, plus 2 tablespoons brine from the jar

1 radish, finely diced

1 shallot, finely diced

3 tablespoons champagne vinegar

Kosher salt and freshly ground pepper

2 tablespoons Dijon mustard, plus more for serving

1/4 cup extra-virgin olive oil

4 slices bacon

4 hot dogs

4 croissants

4 ounces brie cheese, thinly sliced

Frisee, for topping


  1. Preheat the oven to 400 degrees F. Combine the cornichons and brine, radish, shallot, 1 tablespoon vinegar, 1/4 teaspoon salt and a few of grinds of pepper in a medium bowl; set aside. Whisk the remaining 2 tablespoons vinegar and the mustard in a separate bowl. Slowly whisk in the olive oil and season with salt and pepper; set aside.
  2. Wrap a slice of bacon around each hot dog in a spiral. Heat a large skillet over medium heat. Add the hot dogs and cook, giving them a quarter turn occasionally, until the bacon is crisp, 10 to 15 minutes.
  3. Split open the croissants, leaving the two halves attached at the hinge. Place opened up on a baking sheet and top with the cheese. Bake until the cheese is melted, about 5 minutes.
  4. Fill each croissant with a hot dog; top with some frisee and cornichon relish and drizzle generously with the vinaigrette. Serve with more mustard.