Hot Dog Melts

Author: 
Wolfgang Puck
  • 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
  • slices Gruyère cheese (3 ounces)
  • all-beef hot dogs, slit lengthwise
  • thin slices of lean bacon
  • hot dog buns
  • 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 buns
Wolfgang Puck of Spago may be the ultimate L.A. chef, but he grew up in Vienna, and the food there is one of his touchstones. These sausages, called Wiener Würstchen, are a favorite from his childhood. He splits the dogs, fills them with cheese and wraps them in bacon. Once they've been roasted, he serves them on a bun with a spicy horseradish mustard. Although they may seem over the top, they're irresistible.

Directions RichSnippets

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Recipe Details

Cooking Time: 
30 minutes
Total Time: 
30 minutes
Serves: 
6

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