Triple Dog Dare

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 2 sandwiches
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Ingredients

For the dressing:

1/4 cup mayonnaise

2 teaspoons white vinegar

1 teaspoon yellow mustard

1 teaspoon poppy seeds

1 teaspoon honey

Kosher salt and freshly ground pepper 

Kosher salt and freshly ground pepper

For the sandwiches:

2 hot dog buns

3 slices bacon

3 hot dogs

1 tablespoon unsalted butter

Sliced tomatoes, for topping

red onion for topping and cucumber

lettuce leaves, dill pickle slices and pickled peppers for topping

lettuce leaves, dill pickle slices and pickled peppers for topping 

Celery salt, for sprinkling

Directions

  1. Make the dressing: Whisk the mayonnaise, vinegar, mustard, poppy seeds, honey, 1/4 teaspoon salt, and pepper to taste in a bowl. Cover and refrigerate until ready to use.
  2. Prepare the sandwiches: Preheat the broiler. Tear the hot dog buns in half lengthwise at the seam, then cut each side in half crosswise to make 8 pieces; flatten slightly with your hand. Arrange the bun pieces on a baking sheet and broil until golden, about 2 minutes per side.
  3. Cook the bacon in a skillet over medium heat, turning, until crisp, 5 to 10 minutes. Drain on paper towels, then break each piece in half.
  4. Split each hot dog lengthwise, about three-quarters of the way through, and open like a book. Melt the butter in a nonstick skillet over medium heat. Place the hot dogs cut-side down in the skillet; cook until browned and heated through, about 2 minutes per side. Cut each hot dog in half crosswise.
  5. Sprinkle the tomatoes with celery salt. For each sandwich, spread 1 bun piece with some of the dressing and top with a piece of bacon, tomato, red onion, cucumber, lettuce and a hot dog; drizzle with more dressing and top with another bun piece. Repeat to make 2 more layers, ending with a bun piece. Secure the sandwich with a long skewer; top with a dill pickle slice and a pickled pepper.

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