📝 About This Recipe
Born in the diner car culture of Pottstown, Pennsylvania, in the 1950s, the Texas Tommy is a decadent twist on the American classic. This indulgent hot dog is split, stuffed with gooey sharp cheddar cheese, wrapped tightly in smoky bacon, and fried until crispy. It’s a masterclass in salty, savory, and creamy textures that elevates humble fast food into a gourmet comfort experience.
🥗 Ingredients
The Hot Dogs
- 4 pieces All-beef hot dogs (jumbo or bun-length preferred)
- 2 ounces Sharp cheddar cheese (cut into long, thin strips)
- 4 slices Smoked bacon (standard cut, not thick-cut)
- 8 pieces Toothpicks (soaked in water for 10 minutes)
The Bun & Prep
- 4 pieces Top-split brioche hot dog buns (for a buttery, soft texture)
- 2 tablespoons Unsalted butter (softened)
- 1 tablespoon Vegetable oil (for the griddle)
Traditional Toppings
- 2 tablespoons Yellow mustard (classic tangy flavor)
- 1/4 cup Sweet onion (finely minced)
- 2 tablespoons Sweet pickle relish
- 2 tablespoons Mayonnaise (optional, for the bun)
👨🍳 Instructions
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1
Prepare the hot dogs by slicing them lengthwise down the center, creating a deep pocket but being careful not to cut all the way through to the other side.
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2
Cut the sharp cheddar cheese into long, thin batons that fit snugly inside the slit you created in each hot dog.
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3
Carefully stuff the cheese strips into the hot dog slits, pressing them down so they are flush with the meat.
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4
Starting at one end, wrap a slice of bacon tightly around each hot dog in a spiral fashion, ensuring the bacon covers the cheese-filled slit to help keep the cheese inside while cooking.
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5
Secure the ends of the bacon with a toothpick at each end of the hot dog. Ensure the toothpicks are visible so you can remove them later.
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6
Heat a large heavy-bottomed skillet or a cast-iron griddle over medium heat and add the vegetable oil, swirling to coat.
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7
Place the bacon-wrapped hot dogs in the skillet, seam-side down first. Cook for 8-10 minutes, rotating frequently with tongs until the bacon is crispy on all sides and the cheese is melted.
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8
While the hot dogs are cooking, lightly butter the insides of the brioche buns.
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9
In a separate small pan over medium-high heat, toast the buns until the edges are golden brown and slightly crisp.
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10
Once the hot dogs are finished, transfer them to a paper-towel-lined plate for 30 seconds to drain excess grease.
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11
Carefully remove all toothpicks from the hot dogs before serving.
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12
Spread a thin layer of mayonnaise (optional) and yellow mustard inside the warm buns.
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13
Place the hot dogs into the buns, and top generously with minced onions and sweet relish.
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14
Serve immediately while the cheese is molten and the bacon is crunchy.
💡 Chef's Tips
Avoid thick-cut bacon as it takes too long to render and will leave the hot dog overcooked before the bacon is crisp. Soaking your toothpicks in water prevents them from splintering or burning during the frying process. If the cheese starts to leak out too much, use your tongs to press the bacon wrap tighter against the slit. For an extra kick, use Pepper Jack cheese instead of Cheddar for a spicy Pennsylvania-meets-Texas fusion. Don't skip toasting the buns; the structural integrity of a toasted brioche bun is essential for this heavy dog.
🍽️ Serving Suggestions
Serve with a side of crispy crinkle-cut fries or classic potato chips. A cold, light lager or pilsner cuts through the richness of the bacon and cheese perfectly. Pair with a side of creamy coleslaw to add a refreshing, crunchy contrast. For a true diner experience, serve with a thick chocolate milkshake. Add a side of pickled jalapeños if you prefer a bit of heat with your salty snacks.