BLT Hot Dogs 4.000

Deb Lindsey for The Washington Post

Jun 5, 2013

Chef Nathan Anda serves his BLT dogs on brioche hot dog buns made by Neighborhood Restaurant Group executive pastry chef Tiffany MacIsaac.

Make Ahead: Leftover dressing can be refrigerated for up to 4 days.

Servings: 4 - 6
  • For the mayo
  • 1 cup Duke's brand mayonnaise
  • 2 tablespoons buttermilk
  • 4 ounces sliced bacon, cooked then drained and chopped
  • 1 teaspoon onion powder
  • 1 teaspoon minced garlic
  • 1 tablespoon minced chives
  • 1 teaspoon powdered mustard
  • 1 teaspoon cracked black pepper
  • Juice of 1/2 to 1 lemon
  • Kosher salt (optional)
  • For the hot dogs
  • 1 cup cherry or grape tomatoes
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 head iceberg lettuce, shredded or thinly sliced
  • 2 to 3 teaspoons red wine vinegar
  • 4 to 6 good-quality hot dogs, preferably Red Apron's Baconwurst variety
  • Buns, preferably grilled, for serving


For the mayo: Whisk together the mayonnaise, buttermilk, bacon, onion powder, garlic, chives, powdered mustard and pepper in a medium bowl. Season with lemon juice, and salt, if desired, to taste. Cover and refrigerate until ready to use.

For the hot dogs: Cut the tomatoes into quarters and place in a mixing bowl; season with salt and pepper to taste and let sit for 5 minutes. Then add the lettuce and vinegar (to taste), tossing to incorporate. Taste and adjust the seasoning as needed.

Cook the hot dogs on the grill or in a grill pan over medium-high heat on the stove top to your liking.

To assemble, spread a generous amount of the flavored mayo on the buns. Place a warm hot dog in each one, then top with equal amounts of the tomato mixture. Serve right away.

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Recipe Source

From chef Nathan Anda of Red Apron.

Tested by Jeff Donald.

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