Triple Dog Dare

• 1/4 cup mayonnaise
• 2 teaspoons white vinegar
• 1 teaspoon yellow mustard
• 1 teaspoon poppy seeds
• 1 teaspoon honey
• Kosher salt and freshly ground pepper
• 2 hot dog buns
• 3 slices bacon
• 3 hot dogs
• 1 tablespoon unsalted butter
• Sliced tomatoes, red onion and cucumber, lettuce leaves, dill pickle slices and pickled peppers, for topping
• Celery salt, for sprinkling

1. Make the dressing: Whisk the mayonnaise, vinegar, mustard, poppy seeds, honey, 1/4 teaspoon salt, and pepper to taste in a bowl.
2. Cover and refrigerate until ready to use.
3. Prepare the sandwiches: Preheat the broiler.
4. Tear the hot dog buns in half lengthwise at the seam, then cut each side in half crosswise to make 8 pieces; flatten slightly with your hand.
5. Arrange the bun pieces on a baking sheet and broil until golden, about 2 minutes per side.
6. Cook the bacon in a skillet over medium heat, turning, until crisp, 5 to 10 minutes.
7. Drain on paper towels, then break each piece in half.
8. Split each hot dog lengthwise, about three-quarters of the way through, and open like a book.
9. Melt the butter in a nonstick skillet over medium heat.
10. Place the hot dogs cut-side down in the skillet; cook until browned and heated through, about 2 minutes per side.
11. Cut each hot dog in half crosswise.
12. Sprinkle the tomatoes with celery salt.
13. For each sandwich, spread 1 bun piece with some of the dressing and top with a piece of bacon, tomato, red onion, cucumber, lettuce and a hot dog; drizzle with more dressing and top with another bun piece.
14. Repeat to make 2 more layers, ending with a bun piece.
15. Secure the sandwich with a long skewer; top with a dill pickle slice and a pickled pepper.
16. Photograph by Kang Kim

mayonnaise, white vinegar, yellow mustard, poppy seeds, honey, kosher salt, hot dog buns, bacon, unsalted butter, tomatoes, celery salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/name-this-dish-hot-dog-sandwich-recipe.html (may not work)