Total Time
Prep 0 mins
Cook 7 mins

I worked at A&W in the Montreal area during my college years and, by far, these were the best "non-steamie" hot dog around! Easy to make and so tasty. In the '70s we used Canadian back bacon - nowadays, they use regular bacon - both taste great. Ohhhhh, the memories :-)

Ingredients Nutrition


  1. cook bacon until crisp/tender and set aside.
  2. split the hot dogs lengthwise but not all the way through.
  3. butterfly the hotdogs on a lightly buttered pan or griddle.
  4. cook on medium heat for about 3 minutes.
  5. flip the hotdogs over.
  6. fold cheese slices in half on the diagonal and put on top of the hotdogs.
  7. add the bacon on top of the cheese.
  8. cook until cheese melts slightly.
  9. lightly butter the hotdog buns and add to the pan; lightly toast both sides.
  10. remove buns and add relish, top with the hotdogs.


Most Helpful

I made this recipe on 9/2/13 as part of mine and my SO's Labor Day Dinner. Since it was two of us, the recipe was doubled.And a few changes were made as to how it was prepared,they are as follows. First, the dogs weren't split, I just left them whole and wrapped the bacon around them. Then to get a crispy crust, I pan fried them in cast iron skillet. To get the cheese which I had cut diagonally to melt, the slices were placed on the dogs while still in the skillet and covered. After about 2 to 3 minutes, the cheese was melted perfectly. My SO doesn't care for relish, so his was topped with chopped sweet onion. Mine was topped with both onion & sweet relish. This dog made a very good addition to our Labor Day dinner. Thanks for posting and, " Keep Smiling :) "

Chef shapeweaver � September 04, 2013

Delicious. I always made these in the oven, but this way is so much easier. Doing them this way is great.

Kim~In~Canada October 14, 2013

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