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SeasonalOccasionBBQPorkSandwichesHigh-FiberLow-SugarHigh-ProteinMeal PrepSummerGame DayGrillLunchDinner4th of JulyUnder 30 MinutesDairy-FreeComfort FoodNorth American

BLTA Hot Dogs

Step up your summer BBQ with these bacon-wrapped hot dogs and Bush’s® Brown Sugar Hickory Baked Beans.

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Bush's Beans
87% would make again

Under 30 minutes

BLTA Hot Dogs

Under 30 minutes

BLTA Hot Dogs

Ingredients

for 4 servings

  • 4 hot dogs
  • 4 strips bacon
  • 2 medium tomatoes
  • 1 large avocado
  • 4 romaine lettuce leaves, trimmed to hot dog bun length
  • 4 hot dog buns
  • olive oil, for grilling
  • ¼ cup mayonnaise (60 g)
  • Bush’s® Brown Sugar Hickory Baked Beans, warmed, for serving

Nutrition Info

  • Calories 757
  • Fat 58g
  • Carbs 30g
  • Fiber 5g
  • Sugar 5g
  • Protein 30g

Estimated values based on one serving size.

Preparation

  1. Preheat the grill to medium heat or 400°F (200°C).
  2. Wrap a strip of bacon around each hot dog, securing the ends with toothpicks, if needed.
  3. Place the hot dogs on the grill grates, close the lid, and cook, turning frequently, until the bacon is cooked through and browned on all sides, about 12 minutes.
  4. Cut the tomatoes in half lengthwise, then slice into thin half-moons. Slice the avocado in half lengthwise, remove the pit, scoop the flesh out of the peel, then slice into thin half-moons.
  5. Brush the inside of the hot dog buns with olive oil, then place face-down on the grill grates alongside the hot dogs and toast until golden brown, 3–4 minutes.
  6. Spread the inside of each toasted bun with 1 tablespoon of mayonnaise, then place a romaine leaf inside the bun. Layer a quarter of the tomatoes on one side of each bun and a quarter of the avocado on the other side, then place a bacon-wrapped hot dog in the center.
  7. Serve the BLTA hot dogs with Bush’s® Brown Sugar Hickory Baked Beans alongside.
  8. Enjoy!

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