Hot Dog Melts

Food & Wine, 2005
Makes 6 servings
    1/2 cup + 2tbsp mayonnaise                                     
    1/4 cup sour cream                                             
    1/4 cup drained prepared horseradish                           
    1/4 cup dijon style mustard                                    
    1 tablespoon honey                                             
    1 tablespoon mince shallots                                    
    1 tablespoon mince chives                                      
    1 tablespoon lime juice                                        
    Salt and pepper                                                
    6 slices gruyére cheese (3 oz)                                 
    6 all beef hot dogs split lengthwise                           
    6 slices thin bacon                                            
    6 hot dog buns  
                                              
TOTAL TIME: 30 MIN

From Wolfgang Puck.

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

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.

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. Place each hot dog in a bun and serve, passing the horseradish sauce on the side.