Sonoran Hot Dogs with Bacon, Pico de Gallo, and Avocado

summer sandwich beef kid-friendly bacon spring grill/barbecue small plates arizona mexican grill after beef

Katherine Sacks

4 servings

Source

Ingredients

1 medium tomato, seeded, diced (about 1/4 cup)

1/2 medium red onion, diced

1/2 garlic clove, minced

3 tablespoons fresh lime juice

1 tablespoon chopped fresh cilantro

1 teaspoon cayenne pepper

1 teaspoon kosher salt

4 hot dogs, or vegetarian substitute, such as Lightlife® Smart Dogs

4 slices bacon, or vegetarian substitute, such as Lightlife® Smart Bacon

4 large hot dog buns or torpedo rolls (preferably not split)

1/4 cup canned pinto beans

1/2 avocado, thinly sliced

1/4 cup pickled jalapeño slices

Mayonnaise (for serving)

1/2 cup potato chips, loosely crushed

Sprigs of cilantro (for serving)

Method

Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.

Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12–14 minutes.

Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.

Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.