Bohm – Blt Dog Recipe

Crisp the bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack. Brush each slice very lightly with olive oil (this helps even browning). Bake 12–18 minutes, rotating the pan once, until bacon is deeply golden and crisp. Remove to a paper-towel-lined plate and let drain. When cool, break each slice in half for topping (2 pieces per hot dog).

Make the BLT sauce

In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, hot sauce (if using), black pepper and kosher salt. Whisk until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Prepare lettuce and tomato

Core and slice the tomato into 1/4-inch thick slices. Pat tomato slices dry on paper towels. Wash and thoroughly dry the romaine lettuce; chop or slice into 1/2-inch ribbons (about 3 cups loosely packed). If using red onion, cut into very thin half-moons. Finely chop chives if using.

Toast buns and cook hot dogs

Heat a large cast-iron skillet or grill pan over medium-high heat. Lightly butter the inside of each bun with the softened butter. Toast buns butter-side down in the pan until golden brown, 1–2 minutes; set aside. Reduce heat to medium. Add hot dogs to the pan (no more oil needed) and cook, turning every 2–3 minutes, until browned and heated through, about 6–8 minutes (or grill over medium heat 6–8 minutes).

Build the BLT dog

Spread about 1 tablespoon of the BLT sauce inside the bottom of each toasted bun. Place a hot dog in each bun. Top each hot dog with a generous handful (about 1/2 cup) of chopped romaine. Add 2 broken pieces of crispy bacon per dog (or 3 for extra). Lay 2 tomato slices over the bacon (or a single folded slice), then sprinkle lightly with coarse sea salt and freshly ground black pepper. Add a few thin red onion slices and a pinch of chives if desired. Drizzle or dollop an additional 1/2 teaspoon of sauce over the top if you like.

Serve immediately while hot, with extra sauce on the side.