Name This Dish Hot Dog
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 607
- Total Fat
- 52
- Saturated Fat
- 19
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 89
- Sodium
- 962
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- Fill each croissant with a hot dog; top with some frisee and cornichon relish and drizzle generously with the vinaigrette. Serve with more mustard.