3 cups finely chopped hearts of Romaine (1 to 1½ hearts depending
on size)
3 Roma tomatoes, finely diced
Instructions
Adjust oven rack to middle position and turn broiler on high. Fry bacon in a medium skillet over medium-high heat until crisp, 5 to 7
minutes; drain all but ½ teaspoons fat from the pan and return to medium-low heat. Add hotdogs; cook turning occasionally until golden brown, about 10 minutes.
Meanwhile mix mayonnaise, mustard, and onion in a medium bowl. Transfer 1 tablespoon of the mayonnaise to another medium bowl. Pull some of the crumb from both sides of each roll; broil until toasty brown, 3 to 4 minutes.
When ready to serve hotdogs, add lettuce to the larger quantity of mayonnaise and tomato to the smaller amount; toss to coat. Spoon
lettuce on both sides of each bun, fill with a hotdog, top with tomato and then bacon. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/kicked-up-hot-dogs/