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.
From chef Nathan Anda of Red Apron.
Tested by Jeff Donald.
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