The Beach Bum Dog
Stack a Dietz & Watson Premium New York Deli Frank with fresh cilantro, unsalted peanuts topped with crumbled bacon and drizzled with our Sweet Red Pepper Mayo.
- 4 Dietz & Watson Jalapeno Cheddar Franks
- 4-6 SLICES Dietz & Watson Bacon
- 4 TBSP Dietz & Watson Sweet Red Pepper Mayo
- 1 CUP Unsalted peanuts
- 1 CUP Fresh cilantro, stems removed
- 1 CUP Cucumber, slivered
- 1 CUP Mango, slivered
- 1 CUP Red onion, minced
- 4 Split-top hot dog buns
- 1 Preheat oven to 400°F.
- 2 Lay bacon on a baking sheet; bake until desired crispiness. Allow the bacon to cool, crumble in a large bowl. Set aside.
- 3 With a knife, carefully peel the mango skin. Conversing the mango juice, sliver mango chunks and place in a large bowl. Discard seed and skin.
- 4 Mince cucumber and mix with the mango. Add cilantro and peanuts to the mango mixture.
- 5 In a large skillet, cook hot dogs until golden brown.
- 6 Place hot dogs in bun, top with cilantro mixture. Add bacon and sweet red pepper mayo.