Blt Dogs Recipes

Steps:

• Mix tomato, bacon, pickles, mayonnaise, and sour cream together in a bowl; cover with plastic wrap and refrigerate for flavors to blend, about 4 hours.
• Bring a pot of water to a boil and cook hot dogs until warmed through, 5 to 10 minutes. Drain.
• Place a hot dog in each bun and top each with tomato-bacon mixture. Garnish each with lettuce and green onion.

Steps:

• Cook hot dogs your way; broiled, fried, or grilled.
• On each split plain or toasted bun, spread one teaspoon mayonnaise (can use more if desired).
• Add desired amount of lettuce, place dog in middle.
• Sprinkle a little diced tomato and bacon on each side of dog.
• Eat and enjoy!

Steps:

• In a cold pan, add the bacon strips. Turn the heat to medium high and cook, flipping once, until crisp, about 8 minutes. Remove to a paper towel-lined plate and immediately sprinkle with the steak seasoning and sugar. When cool enough to handle, chop the bacon, but not to bits!
• Meanwhile, preheat a grill to medium high. Cook the hot dogs on all sides until slightly charred, about 6 minutes.
• Line the insides of each bun with slices of tomato (they should stick out slightly) and rest the hot dogs on top. Add the mayonnaise and use it to "glue" the lettuce and bacon on top.

Steps:

• Fry thick bacon strips until crisp, then fry hot dogs in the drippings. Serve on toasted buns with mayonnaise, shredded lettuce, diced tomato and the bacon.

Steps:

• Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
• Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
• To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.