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Prep time
30 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
When I was a kid, the best part of driving with my mom to the mall was the food court, specifically, Nathan’s Hot Dogs. I lived for a snappy hot dog with ketchup only (don’t judge, I was a child). This take on a hot dog—with a few elevated toppings, like homemade bacon jam—is a mashup of two summery sandwiches that brings me right back to my perfect hot dog memories. Unlike a run-of-the-mill utility hot dog bun, St Pierre’s Brioche Hot Dog Rolls are the perfect fluffy, split-top landing pad for this BLT hot dog. —Max Rappaport
Test Kitchen Notes
This recipe is shared in partnership with the St Pierre. —The Editors
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Ingredients
- For the bacon jam:
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3/4 pound
thick-cut bacon, cut into ½-inch-thick lardons
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3
medium yellow onions, thinly sliced
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1/2 cup
white balsamic vinegar
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1/4 cup
granulated sugar
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1 tablespoon
whole-grain mustard
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Kosher salt, to taste
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Freshly ground black pepper, to taste
- For the hot dogs:
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6
St Pierre Brioche Hot Dog Rolls
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6
hot dogs (we used uncured frankfurters from Olympia Provisions)
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3/4 cup
bacon jam
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2
heirloom tomatoes, thinly sliced
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1 cup
baby romaine leaves
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1/4 cup
Kewpie-style mayonnaise
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Freshly ground black pepper
Directions
- For the bacon jam:
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Add bacon and 1/4 cup of water to a saucepan set over medium heat. Allow water to evaporate and fat to render. Once the water has boiled off, cook stirring constantly for about 10 minutes, or until bacon is almost fully crisp.
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Add the onions and stir—the moisture from the onions should deglaze the pan, but you can add 1/4 cup of water if needed to help it along. Cook for 30 minutes, or until the onions have completely caramelized and the mixture significantly reduces.
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Add the white balsamic vinegar, sugar, mustard, salt and pepper, and cook until mixture thickens and reduces, about 10 minutes. Remove from heat, then taste for seasoning and adjust as needed. Jam should be served slightly warm or room temperature.
- For the hot dogs:
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Preheat the oven to 375°F. Arrange buns on a sheet pan and toast for 5 minutes, or until just warmed through and lightly crisp.
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Cook hot dogs according to package instructions.
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Add a squeeze of mayo to each bun, then top with lettuce, sliced tomato, a hot dog, a generous scoop of bacon jam, and freshly ground black pepper.
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