Invented in Pottstown, Pennnsylvania, in the 1950s, the Texas Tommy is still a popular dish at diners around Philadelphia and southern New Jersey. A hot dog stuffed with cheese then wrapped in bacon, the Texas Tommy can be grilled or deep-fried. The meaning of the name is not known but may be connected to the mid-century, East Coast labeling of all hot dogs as “Texans.”
Recipe Servings: 4
- Heat a gas or charcoal grill.
- Slice hot dogs lengthwise, not quite cutting through to the other side.
- Cut the cheese slices into four strips, then insert the strips into the openings in each of the hot dogs.
- Wrap each of the hot dogs with a slice of bacon, securing with a toothpick.
- Grill the wrapped hot dogs over medium heat about 10 minutes, turning frequently, until the bacon is fully cooked.
- Grill the buns cut side down for 1–2 minutes, or until toasted.
- Place the hot dogs in the toasted buns and serve immediately.
Recipe introduction and directions © Copyright 2016-2023 World Trade Press. All rights reserved.