What’s better than a BLT sandwich? A BLT made with a mouthwatering, 100% all-beef Nathan’s hot dog. Get the recipe right here.
- Nathan's Skinless Beef Franks1 pkg(s)
- Hot dog buns1 pkg(s)
- Crispy bacon
- Shredded lettuce
- Tomato slices
Start by cooking the bacon. The best way? In the oven - no grease splatters, easier cleanup and bacon that's evenly cooked. Preheat oven to 400°F. On a foil-covered sheet pan, bake for 15-20 minutes, depending on your desired crispiness. Dry on paper towels. Rough-chop or crumble each strip into medium-sized pieces.
While the bacon sizzles, cook your hot dogs your favorite way. We suggest pan-fried with butter!
Prepare the lettuce and tomato. Wash and dry both. Discard any wilted or discolored outer lettuce leaves. If using a whole head of lettuce (such as iceberg), remove core, halve and quarter the head, then slice one wedge into thin strips. If using romaine, slice off the bottom of the stalk, then slice leaves crosswise into strips. Next, halve and quarter the tomato, slice out the stem, then cut each quarter into slices.
Assemble your dog! Spread mayo inside both sides of the bun and nestle your dog inside. Layer shredded lettuce and tomato slices over and around dog, then generously top with bacon pieces. Enjoy!