Hot Dog Melts

Wolfgang Puck enjoys his hot dogs stuffed with Gruyère, wrapped in bacon, and served with sharp, tangy horseradish-mustard sauce.

Ingredients

• 1/2 cup plus

• 2 tablespoons mayonnaise

• 1/4 cup sour cream

• 1/4 cup drained prepared horseradish

• 1/4 cup Dijon mustard

• 1 tablespoon honey

• 1 tablespoon minced shallots

• 1 tablespoon minced chives

• 1 tablespoon fresh lemon juice Salt and freshly ground pepper

• 6 slices Gruyère cheese (3 ounces)

• 6 all-beef hot dogs, slit lengthwise

• 6 thin slices of lean bacon

• 6 hot dog bun

Directions

Step 1 Preheat the oven to 425°F. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, honey, shallots, chives, and lemon juice and season with salt and pepper.

Step 2 Place a slice of cheese in the center of each splayed hot dog, breaking the slice if necessary to fit it in. Wrap a slice of bacon around each hot dog and secure it with toothpicks.

Step 3 Arrange the hot dogs on a rimmed baking sheet and bake in the upper third of the oven until the bacon is crisp, about 12 minutes. Remove toothpicks, place each hot dog in a bun, and serve, passing the horseradish sauce on the side.

𝐵𝑜𝑛 𝐴𝑝𝑝𝑒́𝑡𝑖𝑡 𝑎𝑛𝑑 𝐻𝑎𝑝𝑝𝑦 𝐶𝑜𝑜𝑘𝑖𝑛𝑔! 𝐿𝑎 𝐵𝑒𝑙𝑙𝑎 𝐶𝑢𝑜𝑐𝑎