Categories: Hot Dogs
Ingredients
- 1/3 cup cornichons, finely diced, plus 2 tbsp. brine from the jar
- 1 radish, finely diced
- 1 shallot, finely diced
- 3 tbsp. champagne vinegar
- Kosher salt and black pepper
- 2 tbsp. Dijon
- 1/4 cup olive oil
- 4 slices bacon
- 4 hot dogs
- 4 croissants
- 4 oz. brie cheese, thinly sliced
- Frisee, for topping
Directions
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Preheat the oven to 400. Combine the cornichons and brine, radish, shallot, 1 tbsp. vinegar, 1/4 tsp salt and a few grinds of pepper in a medium bowl; set aside. Whisk the remaining 2 tbsp. vinegar and the mustard in a separate bowl. Slowly whisk in the olive oil and season with salt and pepper; set aside.
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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, 10-15 minutes.
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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.
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Fill each croissant with a hot dog; top with some frisee and cornichon relish and drizzle generously with the vinaigrette. Serve with more mustard.