This hot dog with cheese in the middle is a fun, juicy twist on the classic frankfurter. A slit is cut lengthwise down the center, filled with a strip of cheddar, then wrapped in bacon and grilled until the cheese melts into a gooey core. It’s an easy upgrade that turns a weeknight staple into something special, and it works with any hot dog you like—beef, pork, turkey, or plant-based.
Ingredients
- 4 beef hot dogs (about 1.5 oz / 45 g each)
- 4 strips cheddar cheese, each about 3 inches long, ½ inch wide, and ¼ inch thick (about 2 oz / 60 g total)
- 4 slices bacon (not thick-cut, for easier wrapping)
- 4 hot dog buns
- Optional toppings: mustard, ketchup, relish, diced onions, sauerkraut
Instructions
- Preheat your grill to medium-high heat (about 375°F / 190°C). If using a grill pan or skillet, preheat it over medium-high heat.
- Using a small knife, make a lengthwise slit down the center of each hot dog, cutting about ¾ of the way through—do not cut all the way through. The slit should be deep enough to hold the cheese but keep the hot dog intact.
- Insert one strip of cheddar into each slit, pressing it down gently so it sits snugly inside.
- Wrap one slice of bacon around each hot dog in a spiral, stretching it slightly as you go. Tuck the ends of the bacon under the hot dog or secure with a toothpick if needed.
- Place the wrapped hot dogs on the grill. Cook for about 6 minutes, turning occasionally with tongs, until the bacon is browned and crisp on all sides. The internal temperature of the hot dog and bacon should reach 160°F (71°C) as the safe minimum for ground meat and bacon, per USDA FSIS guidelines. Check with an instant-read thermometer inserted into the center of the hot dog, avoiding the cheese.
- During the last 2 minutes of cooking, lightly toast the hot dog buns on the grill, cut-side down, until golden.
- Remove the hot dogs from the grill and let them rest for 1–2 minutes (the cheese will be very hot). Place each in a bun and serve with your favorite toppings.
Tips
- Choose the right cheese: Cheddar, pepper jack, or American cheese all melt well. Avoid very hard cheeses like Parmesan, which won’t melt smoothly inside the slit. Cut the cheese into strips that fit the slit without overflowing.
- Don’t skip the bacon: Bacon adds flavor and helps hold the cheese in as it melts. If you prefer no bacon, you can skip it, but the cheese may leak out more. In that case, grill the hot dogs over medium heat and turn gently.
- Secure the ends: If the bacon unwraps, use a toothpick to hold it in place. Remember to remove toothpicks before serving.
- Watch the heat: Too high a heat can burn the bacon before the cheese melts. Keep the grill at medium and turn the hot dogs frequently for even cooking.
Serving Suggestions
Serve these cheesy hot dogs in toasted buns with classic toppings like yellow mustard, ketchup, and sweet relish. For a heartier meal, add chili and shredded cheddar on top, or go for a Chicago-style with pickles, tomatoes, and sport peppers. They also pair well with potato salad, coleslaw, or grilled corn on the cob.
Variations
- Spicy version: Use pepper jack cheese and add a slice of jalapeño inside the slit before grilling.
- Bacon-wrapped with a twist: Brush the bacon with a little maple syrup or barbecue sauce during the last 2 minutes of grilling for a sweet-savory glaze.
- Turkey or chicken dogs: Use turkey or chicken hot dogs for a lighter option; they cook the same way, but ensure they reach 165°F (74°C) as safe minimum for poultry.
- Plant-based: Use vegan hot dogs and vegan cheese; skip the bacon or use a plant-based bacon alternative. Cook according to package directions, usually about 5–7 minutes on a grill.
Storage and Reheating
Store leftover cheese-stuffed hot dogs (without buns) in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a microwave-safe plate and microwave on high for 30–45 seconds, or until heated through. For a crisper texture, reheat in a skillet over medium heat for 2–3 minutes per side, or in a toaster oven at 350°F (175°C) for 5–7 minutes. Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use any type of hot dog? Yes, beef, pork, turkey, chicken, or plant-based hot dogs all work. Just adjust the cooking time and temperature according to the package instructions, and always check the internal temperature for safety.
What if I don’t have a grill? You can cook these in a skillet or grill pan over medium-high heat. Use tongs to turn them frequently so the bacon cooks evenly. You can also bake them in a 400°F (200°C) oven for about 15 minutes, turning once, until the bacon is crisp.
How do I keep the cheese from leaking out? Make sure the slit is not too deep—cut only about ¾ of the way through. Also, press the cheese in gently and wrap the bacon tightly. Cooking over medium heat rather than high heat helps prevent the cheese from bursting out.
Can I prepare these ahead of time? Yes, you can stuff the hot dogs with cheese and wrap them in bacon up to a day ahead. Store them in the refrigerator covered, then grill when ready. Add a few extra minutes to the cooking time if they are cold from the fridge.
Are these safe for kids? Yes, but be careful with the hot cheese—let the hot dogs rest for a minute or two before serving to kids. Also, cut them into smaller pieces to avoid choking hazards.
Can I use a different cheese? Absolutely. Cheddar, mozzarella, provolone, or American cheese all melt well. For a smoky flavor, try smoked gouda. Just avoid cheeses that don’t melt smoothly, like feta or goat cheese.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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