Texas Tommy with Fresh Tomatoes and Jalapeños

Texas Tommy with Fresh Tomatoes and Jalapeños
Created By Bob Yesbek

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  • 4 all-beef, bun-length hot dogs
  • 6 slices peppered bacon, 4 whole, 2 cut in half.
  • 16 wooden toothpicks, not colored.
  • 4 slices Land-O-Lakes white Cheddar Cheese, cut into narrow strips
  • 4 large, seeded hot dog buns, toasted on a grill or in the oven.
  • 1 large, fresh tomato, sliced, never refrigerated
  • 1 fresh jalapeño pepper (optional)
  • 1 choice of mustard, ketchup, relish or other hot dog condiments

Slice each dog lengthwise, but do not cut all the way through. Insert approx. 4 strips of cheese into the cut on each hot dog.
Starting from one end, carefully wrap a slice of bacon and “spiral” toward the center of the hot dog. Allow approx. ¼” overlap on each “spiral.” If the single slice does not make it to the end (for bun-length dogs, it probably won’t), secure both ends with a wooden toothpick. Continue wrapping the spiral with one of the bacon pieces you cut in half, 
securing both ends of the slice with a toothpick. Make sure the ends of the hot dogs are covered by the bacon slices. Use as many toothpicks as you need to secure the bacon to the dog.
Heat a deep fryer (or oil in a saucepan with a diameter greater than your hot dogs) to 350 degrees. Fry the hot dogs until the bacon is crispy. If you see cheese escaping, that means they’re done. Drain on a rack. Be sure to remove all the toothpicks!
While still warm, place the dogs into the rolls and garnish as you wish (did you remove the toothpicks?). Serve with the tomato slices salted and peppered to taste. Top with jalapeños (optional), mustard, ketchup or whatever you like on a hot dog.
Serves 4 (or 2 if they haven’t eaten in a couple of days)