Ingredients
For the Hot Dogs
- 4 all-beef hot dogs
- 4 hot dog buns
- 1 tablespoon butter, softened (for toasting buns)
BLT Toppings
- 8 slices thick-cut bacon
- 2 medium Roma tomatoes, diced
- 2 cups shredded iceberg or romaine lettuce
- ¼ small red onion, thinly sliced (optional)
- 2 tablespoons chopped fresh chives (optional)
Creamy BLT Sauce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Freshly ground black pepper, to taste
Optional Toppings
- Sliced avocado
- Pickles
- Jalapeños
- Shredded cheddar cheese
- Crispy fried onions
- Hot sauce
Equipment
- Grill or grill pan
- Large skillet
- Mixing bowl
- Tongs
- Knife
- Cutting board
Instructions
Step 1: Cook the Bacon
Heat a large skillet over medium heat.
Lay the bacon slices in a single layer and cook for 8–10 minutes, turning occasionally until crisp.
Transfer the bacon to a paper towel-lined plate to drain.
Once slightly cooled, break each slice in half or crumble into large pieces.
Step 2: Prepare the Sauce
In a small bowl, whisk together:
- Mayonnaise
- Dijon mustard
- Ketchup
- Lemon juice
- Garlic powder
- Onion powder
- Smoked paprika
- Black pepper
Mix until smooth and creamy.
Refrigerate until ready to use.
Step 3: Prepare the Vegetables
Wash and dry the lettuce thoroughly.
Shred the lettuce into thin strips.
Dice the tomatoes and pat them dry with paper towels to remove excess moisture.
Slice the red onion thinly if using.
Keeping the vegetables dry helps prevent the buns from becoming soggy.
Step 4: Grill the Hot Dogs
Preheat the grill to medium-high heat (375–400°F / 190–205°C).
Place the hot dogs on the grill.
Cook for 6–8 minutes, turning occasionally until heated through and lightly charred on all sides.
If using a stovetop, cook the hot dogs in a skillet over medium heat until browned.
Step 5: Toast the Buns
Lightly butter the inside of each hot dog bun.
Place the buns cut-side down on the grill or in a skillet.
Toast for 1–2 minutes until lightly golden and crisp.
Step 6: Assemble the BLT Dogs
Spread a generous layer of the creamy BLT sauce inside each toasted bun.
Place one grilled hot dog into each bun.
Top with:
- Shredded lettuce
- Diced tomatoes
- Two pieces of crispy bacon
- Thinly sliced red onion (optional)
Sprinkle with chopped chives if desired.
Step 7: Add Optional Toppings
Customize your BLT Dogs with:
- Sliced avocado
- Pickles
- Crispy fried onions
- Shredded cheddar cheese
- Jalapeños
- A drizzle of hot sauce
Step 8: Serve
Serve immediately while the hot dogs are warm and the bacon is crispy.
Pair with:
- French fries
- Potato chips
- Coleslaw
- Baked beans
- Corn on the cob
- Macaroni salad
- Pickles
- Fresh lemonade or iced tea
Chef’s Tips
- Use all-beef hot dogs for the best flavor and texture.
- Toasting the buns adds crunch and helps prevent sogginess.
- Pat the tomatoes dry before assembling to keep the toppings fresh and crisp.
- Cook the bacon until extra crispy for maximum crunch.
- Assemble just before serving so the lettuce stays crisp.
Delicious Variations
Avocado BLT Dogs
Add sliced avocado and a squeeze of lime juice.
Spicy BLT Dogs
Top with pickled jalapeños, pepper jack cheese, and chipotle mayo.
Ranch BLT Dogs
Replace the BLT sauce with creamy ranch dressing.
BBQ BLT Dogs
Drizzle barbecue sauce over the bacon and top with crispy fried onions.
Cheesy BLT Dogs
Add melted cheddar or pepper jack cheese before the toppings.
Storage
Store cooked hot dogs, bacon, and toppings separately in airtight containers in the refrigerator for up to 3 days.
Assemble just before serving for the best texture.
Reheating
- Grill: Reheat hot dogs for 3–4 minutes over medium heat.
- Skillet: Cook over medium heat until warmed through.
- Microwave: Heat hot dogs for 30–45 seconds before assembling.
Approximate Nutrition (Per Serving)
- Calories: 540
- Protein: 20g
- Carbohydrates: 28g
- Fat: 39g
- Saturated Fat: 13g
- Cholesterol: 65mg
- Sodium: 1,120mg
- Fiber: 2g
- Sugar: 5g
