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Hot Dog Melts

Hot Dog Melts

Wolfgang Puck likes his hot dogs stuffed with Gruyère, wrapped in bacon, and served with sharp, tangy horseradish-mustard sauce.

Calories
206
Carbohydrates
22g
Protein
12g
Potassium
459mg
Fiber
10g
Sugar
12g

Ingredients

  • 1/2 cup plus 2 tablespoons mayonnaise

  • 1/4 cup sour cream

  • 1/4 cup drained prepared horseradish

  • 1/4 cup Dijon mustard

  • 1 tablespoon honey

  • 1 tablespoon minced shallots

  • 1 tablespoon minced chives

  • 1 tablespoon fresh lemon juice

  • Salt and freshly ground pepper

  • 6 slices Gruyère cheese (3 ounces)

  • 6 all-beef hot dogs, slit lengthwise

  • 6 thin slices of lean bacon

  • 6 hot dog buns

Direction

  1. Preheat the oven to 425°F. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, honey, shallots, chives, and lemon juice and season with salt and pepper.

  2. Place a slice of cheese in the center of each splayed hot dog, breaking the slice if necessary to fit it in. Wrap a slice of bacon around each hot dog and secure it with toothpicks.

  3. Arrange the hot dogs on a rimmed baking sheet and bake in the upper third of the oven until the bacon is crisp, about 12 minutes. Remove toothpicks, place each hot dog in a bun, and serve, passing the horseradish sauce on the side.

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