1 cup shredded Cheddar cheese, or 8 Cheddar cheese slices
8 strips bacon
Optional toppings: Grilled onions or mushrooms, relish, fresh jalapeno slices
On the Stove
Split the buns and butter the insides. In a large skillet, toast the buttered sides (it’s okay if they come apart). Set aside.
Turn the heat up slightly and cook the bacon. Set aside. Drain most of the grease and set that aside too.
Turn the heat up to medium. Slice each hot dog down the middle, cutting most but not all of the way through. Saute butterflied hot dogs, insides first, until deliciously seared on both sides. Place hot dogs on toasted buns and top immediately with cheese.
Top hot dogs with bacon, onions, and whatever else your heart desires. Eat with fresh watermelon and ice cold drinks!
On the Grill
If using a charcoal grill, cook bacon on the grate on the cool side. If using a charcoal grill, place bacon on a roasting pan placed on the grate.
Slice each hot dog down the middle, cutting most but not all of the way through. Lay on the grill, cut sides down. Flip to brown the other side, laying the cheese on top so it melts right in.