By Pam Anderson, Three Many Cooks
8 ounces sliced bacon, cut into small dice
6 beef hotdogs from a 12-ounce package
1/2 cup light or regular mayonnaise
1 tablespoons coarse-grain or Dijon mustard
1/4 red onion, finely grated
6 hero rolls
3 cups finely chopped hearts of Romaine (1 to 1 1/2 hearts depending on size)
3 Roma tomatoes, finely diced
1. 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 1/2 teaspoons fat from the pan and return to medium-low heat. Add hot dogs; cook turning occasionally until golden brown, about 10 minutes.
2. 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.
3. When ready to serve hot dogs, 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 hot dog, top with tomato and then bacon. Serve.