Level: | Easy |
Total: | 30 min |
Active: | 30 min |
Yield: | 4 servings |
Level: | Easy |
Total: | 30 min |
Active: | 30 min |
Yield: | 4 servings |
Ingredients
- 1/3 cup cornichons, finely diced, plus 2 tablespoons brine from the jar
- 1 radish, finely diced
- 1 shallot, finely diced
- 3 tablespoons champagne vinegar
- Kosher salt and freshly ground pepper
- 2 tablespoons Dijon mustard, plus more for serving
- 1/4 cup extra-virgin olive oil
- 4 slices bacon
- 4 hot dogs
- 4 croissants
- 4 ounces brie cheese, thinly sliced
- Frisee, for topping
Instructions
- Preheat the oven to 400 degrees F. Combine the cornichons and brine, radish, shallot, 1 tablespoon vinegar, 1/4 teaspoon salt and a few of grinds of pepper in a medium bowl; set aside. Whisk the remaining 2 tablespoons vinegar and the mustard in a separate bowl. Slowly whisk in the olive oil and season with salt and pepper; set aside.
- Wrap a slice of bacon around each hot dog in a spiral. Heat a large skillet over medium heat. Add the hot dogs and cook, giving them a quarter turn occasionally, until the bacon is crisp, 10 to 15 minutes.
- Split open the croissants, leaving the two halves attached at the hinge. Place opened up on a baking sheet and top with the cheese. Bake until the cheese is melted, about 5 minutes.
- Fill each croissant with a hot dog; top with some frisee and cornichon relish and drizzle generously with the vinaigrette. Serve with more mustard.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 607 |
Total Fat | 52 g |
Saturated Fat | 19 g |
Carbohydrates | 18 g |
Dietary Fiber | 2 g |
Sugar | 5 g |
Protein | 18 g |
Cholesterol | 89 mg |
Sodium | 962 mg |
Serving Size | 1 of 4 servings |
Calories | 607 |
Total Fat | 52 g |
Saturated Fat | 19 g |
Carbohydrates | 18 g |
Dietary Fiber | 2 g |
Sugar | 5 g |
Protein | 18 g |
Cholesterol | 89 mg |
Sodium | 962 mg |
Reviews
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It’s a bomb of a dog so I would call it: “Bomb Diggity Dog”
I would name this dish:
Oui Oui Weiner
Oui Oui Weiner
Fancy BB dog
Bacon & Brie Hot Dog Croissant With French Relish…
Pig let’s in a sleeping bag.
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