BLT Hot Dogs Recipe - The Washington Post
Chef Nathan Anda's BLT dogs call for a spicy mayonnaise with crisp chunks of bacon. Top each hot dog with chopped tomatoes and shredded lettuce or sliced tomatoes and torn lettuce leaves.
Refrigerate leftover mayonnaise dressing for up to 4 days.
From chef Nathan Anda of Red Apron.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 4-6
For the mayo
For the hot dogs
Directions
Step 1
Make the mayo: In a medium bowl, whisk together the mayonnaise, bacon, buttermilk, chives, onion powder, garlic, powdered mustard and pepper until combined. Season with the lemon juice and, if desired, salt to taste. Cover and refrigerate until ready to use.
Step 2
Make the hot dogs: In a large bowl, season the tomatoes to taste with salt and pepper and let sit for 5 minutes. Add the lettuce and vinegar (to taste), tossing to incorporate. Taste and adjust the seasoning as needed.
Step 3
Cook the hot dogs on the grill or in a grill pan over medium-high heat on the stove top to your liking.
Step 4
To assemble, spread a generous amount of the flavored mayo on the buns. Place a warm hot dog in each one, then top with equal amounts of the tomato and lettuce mixture, or with sliced tomato and torn lettuce leaves, and serve.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving (based on 6, using low-fat buttermilk and half the dressing, without the buns)
Calories
350
Fat
34 g
Saturated Fat
9 g
Carbohydrates
3 g
Sodium
800 mg
Cholesterol
65 mg
Protein
11 g
Sugar
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From chef Nathan Anda of Red Apron.
Tested by Jeff Donald.
Published June 4, 2013
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnkqHBbrTOrWSdp5eofA%3D%3D