With Labor Day around the corner, I know we’re all probably on the lookout for some easy and delicious barbecue recipes. These BLTA (Bacon, Lettuce, Tomato and Avocado) Hot Dogs might be cooked in a skillet, but you can totally pop them on a grill instead. They’re quick, they’re easy and they’re really good! It’s like my favorite sandwich but with a summer twist, and I know you’ll love them. If you’re looking for some more BLT inspiration, perhaps these sliders, mini pies, eggs benedict or even these breakfast sandwiches will do the trick? (I’m here to help inspire whenever possible.)
Wrap each hot dog tightly with a slice of bacon, securing the end with a toothpick. Crack a bunch of black pepper on all sides of them. Trust me, this will give them great flavor.
**Tip: Make sure to wrap the bacon around the hot dogs as tight as possible. If not, you run the risk of the bacon unraveling and slipping off during cooking. The toothpick also ensures the bacon stays on, but don’t forget to remove it later.**
Set a large skillet over moderate heat and add in the bacon-wrapped hot dogs in a single layer. Cook until golden brown and crispy, turning often, about 12 to 15 minutes. Transfer to a plate lined with paper towels to soak up any excess bacon grease. Don’t forget to remove the toothpicks at this point!
To assemble, split open the buns and spread the inside with mayo. Add the lettuce into each bun and then top with a cooked hot dog. Top each with avocado slices and tomato.
**Note: I used brioche buns because they’re my favorite. You can use whatever you like and either toast them or not. I like them squishy so I don’t toast them.**
Serve them immediately and enjoy! They’re great with some kettle chips (I need a crunch with my sandwiches/hotdogs) but they’re also great with some oven fries, if you’re feeling like making some extra stuff.
I cooked the hot dogs in a skillet, but you could also cook them in a 400°F oven on a baking sheet until the bacon has crisped up OR alternately you can also cook them on an outdoor or indoor grill. Just keep turning them so that the bacon doesn’t burn before it gets a chance to get crispy and brown.
If you want to spruce up the mayo, you can either stir in a bit of store-bought pesto into it or even sriracha for a bit of heat. Or you can pulse it in a food processor with half of an avocado with a squeeze of lime and do an avocado mayo situation. That would be delicious as well!
If you’re looking for a quick and easy recipe for lunch or dinner, then I can’t recommend these BLTA hot dogs enough. They’re incredibly easy to make and are so good. The crispy bacon around the hot dog is next level. Give them a go (they’re great for Labor Day) and be sure to let me know what you think. Thank you for reading and following along!
BLTA Hot Dogs
Equipment
- skillet
- Toothpicks
Ingredients
- 6 hot dogs
- 6 bacon slices
- Coarse black pepper
- 6 hot dog buns
- 6 tablespoons mayonnaise
- 6 green or red lettuce leaves chopped
- 2 medium avocados cored and sliced
- 1/2 pint cherry tomatoes sliced
Instructions
- Wrap each hot dog tightly with a slice of bacon, securing the end with a toothpick. Crack a bunch of black pepper on all sides of them. Trust me, it'll give them a great flavor.
- Set a large skillet over moderate heat and add in the bacon-wrapped hot dogs in a single layer. Cook until golden brown and crispy, turning often, about 12 to 15 minutes. Transfer to a plate lined with paper towels to soak up any excess bacon grease. Remove the toothpicks and discard.
- To assemble, split open the buns and spread the inside with mayo. Add the lettuce into each bun and then top with a cooked hot dog. Top each with avocado slices and tomato. Serve immediately and enjoy!
what a sophisticated hot dog, and with blt ingredients, I like it, very creative, thank you