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

1. 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.

2. 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.

3. 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.

4. Fill each croissant with a hot dog; top with some frisee and cornichon relish and drizzle generously with the vinaigrette. Serve with more mustard.

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