BLTA Hot Dogs
These BLTA (Bacon, Lettuce, Tomato and Avocado) Hot Dogs might be cooked in a skillet, but you can totally pop them on a grill instead. They’re quick, they’re easy and they’re really good! Perfect for summer. It’s like my favorite sandwich but with a summer twist, and I know you’ll love them. If you’re looking for some more BLT inspiration, perhaps these sliders, mini pies, eggs benedict or even these breakfast sandwiches will do the trick? (I’m here to help inspire whenever possible.)
If you’re looking for a quick and easy recipe for lunch or dinner, then I can’t recommend these BLTA hot dogs enough. They’re incredibly easy to make and are so good. The crispy bacon around the hot dog is next level. Give them a go (they’re great for Labor Day) and be sure to let me know what you think. Thank you for reading and following along!
BLTA Hot Dogs
Equipment
- Skillet
- Toothpicks
Ingredients
- 6 hot dogs
- 6 bacon slices
- Coarse black pepper
- 6 hot dog buns
- 6 tablespoons mayonnaise
- 6 green or red lettuce leaves chopped
- 2 medium avocados cored and sliced
- 1/2 pint cherry tomatoes sliced
Instructions
- Wrap each hot dog tightly with a slice of bacon, securing the end with a toothpick. Crack a bunch of black pepper on all sides of them. Trust me, it’ll give them a great flavor.
- Set a large skillet over moderate heat and add in the bacon-wrapped hot dogs in a single layer. Cook until golden brown and crispy, turning often, about 12 to 15 minutes. Transfer to a plate lined with paper towels to soak up any excess bacon grease. Remove the toothpicks and discard.
- To assemble, split open the buns and spread the inside with mayo. Add the lettuce into each bun and then top with a cooked hot dog. Top each with avocado slices and tomato. Serve immediately and enjoy
