Recipe by Sue's Kitchen
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 :-)
Top Review by Chef shapeweaver �
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 :) "
- 2 hot dogs (brand of your choice)
- 2 slices bacon (or back bacon)
- 2 slices processed cheese
- 2 hot dog buns
- sweet pickle relish
Directions See How It's Made
- cook bacon until crisp/tender and set aside.
- split the hot dogs lengthwise but not all the way through.
- butterfly the hotdogs on a lightly buttered pan or griddle.
- cook on medium heat for about 3 minutes.
- flip the hotdogs over.
- fold cheese slices in half on the diagonal and put on top of the hotdogs.
- add the bacon on top of the cheese.
- cook until cheese melts slightly.
- lightly butter the hotdog buns and add to the pan; lightly toast both sides.
- remove buns and add relish, top with the hotdogs.