A few weeks ago, I shared my love of Trolley Stop's Surfer Dogs on the blog, and I've been meaning to make a homemade version for a while now.
If you don't live in Wilmington, you may not be familiar with our iconic hot dog spot. The first time I had their famous Surfer Dog was when Mike's cousin Samantha had the Trolley cart at her wedding. Bacon, mustard, and cheese sauce - how did I ever doubt you?
This combo on top of a freshly grilled all beef hot dog is a big winner, and it couldn't be easier to prepare.
Ingredients (serves 10 - customize the portions as needed!)
* 24 all beef hot dogs, buns
* spicy brown mustard, for serving
* 10 pieces center cut bacon
*2 tbsp. butter
* 2 tbsp. flour
* 8 oz. cheddar cheese, freshly grated
* 8 oz. heavy cream
* 1/8 tsp. paprika
* 1 tbsp. dijon mustard
*dash of ground nutmeg
* 2-3 dashes hot sauce
* salt, pepper
First, prepare the bacon. Line a baking sheet with aluminum foil and arrange the bacon in a single layer. Transfer to the oven and turn the temperature to 400 (starting with a cold oven helps the bacon get crisp). Cook the bacon for 18-20 minutes, or until crisp, and drain on a paper towel. When the bacon is cool enough to handle, crumble it into fine pieces.
For the cheese sauce, melt butter in a sauce pan over medium high heat. Whisk in flour and whisk constantly for a minute or so, or until the flour is well combined with the butter and the mixture is golden brown. Add the cream to the pan and season with mustard, paprika, hot sauce, nutmeg, salt, and pepper. Bring this mixture to a simmer, until small bubbles form around the edge of the pan. Reduce the heat and whisk in the grated cheddar.
To serve, grill the hot dogs, add a thin line of spicy brown mustard, top with cheddar cheese and bacon bits. Enjoy!