Servings
8
Prep Time
10 MIN
Cook Time
15 MIN
Ingredients
| 8 | Hot dog buns |
| 8 | Hot dogs |
| 8 | Slices of Borden® Pepper Jack Melts |
| 8 | Slices of crispy bacon |
| 1 tbs | Olive oil - for brushing |
| Optional toppings | Relish, diced onions, pickled jalapeños, sliced pickles, and/or your favorite condiments |
Steps
| 1 |
PREHEAT
your grill to medium-high heat.
|
| 2 |
COOK
the bacon until crispy In a skillet over medium heat on the stovetop. Remove and let it cool on a paper towel-lined plate. Let it cool.
|
| 3 |
CRUMBLE
the bacon and set aside
|
| 4 |
GRILL
the hot dogs: Brush the hot dogs lightly with olive oil to prevent sticking. Place the hot dogs on the preheated grill and cook for about 5-7 minutes, turning occasionally, until they are heated through and have grill marks.
|
| 5 |
TOAST
the buns: While the hot dogs are grilling, open the buns and place them on the grill, cut side down. Toast for about 1 minute until they are lightly toasty.
|
| 6 |
ASSEMBLE
the hot dogs while still on the grill. Place each hot dog in a toasted bun. Top each hot dog IMMEDIATELY with a slice of Borden® generous amount of crumbled bacon. Cover the lid of the grill or the hot dog itself with a bowl or lid to encourage melting for 20 seconds.
|
| 7 |
REMOVE
from grill and any optional toppings and condiments of your choice.
|
| 8 |
SERVE
immediately while hot, and enjoy! They go fast!
|
ELSIE'S TIP:
If your cheese doesn't reach desired amount of melt, place the hot dog (on the bun with the cheese on it) in the microwave or 15 seconds -- keep the bacon off until cheese has desired melt.
