Texas Tommy
Cheese-stuffed, bacon-wrapped hot dog, often deep-fried or grilled, served with mustard, a style from Philadelphia, Pennsylvania.
Despite the name, the Texas Tommy is a mid‑Atlantic classic: a slit hot dog stuffed with cheese, wrapped in bacon, grilled or broiled, and served in a bun. It’s common in eastern Pennsylvania and South Jersey diners and backyard grills, sometimes topped with ketchup or chili.
Authentic Recipe
Ingredients
- 4 All-beef hot dogs
- 4 Hot dog buns (Potato rolls work great)
- 4 Bacon strips (1 slice per hot dog)
- 4 slices Cheese (American, Cheddar, or Cheez Whiz)
- as needed Toothpicks (For securing bacon)
- as needed Yellow mustard (Optional)
- as needed Ketchup (Optional)
- as needed Sweet pickle relish (Optional)
Instructions
- Using a sharp knife, carefully split each hot dog lengthwise down the center, cutting about 3/4 of the way through. Do not cut completely in half.
- Stuff cheese into the split of each hot dog. If using Cheez Whiz, squeeze it inside the split.
- Wrap each stuffed hot dog tightly with a bacon strip, starting at one end and spiraling to the other.
- Secure the bacon with toothpicks at both ends to hold everything together.
- Cook using your preferred method: Grill over medium heat for 8-10 minutes, turning occasionally until bacon is crispy and cheese melts.
- Alternative cooking: Deep fry at 350°F for 3-4 minutes (traditional method), or broil in oven for 6-8 minutes.
- Remove toothpicks carefully after cooking.
- Toast buns lightly if desired.
- Place hot dog in bun and top with desired condiments - yellow mustard, ketchup, or relish.
- Serve immediately while hot and cheese is melted.
Related Styles (kinda)
4 similar styles
Hot dog topped with a pile of French fries, coleslaw, and sometimes melted cheese or chili, a signature style from Pittsburgh, Pennsylvania.
Hot dog topped with a split, fried fish cake (cod/potato) and tangy pepper hash, often with spicy mustard, a Philadelphia specialty.
Hot dog split, stuffed with cheese, wrapped in bacon, and deep-fried, a Chicago specialty.
The Kansas City Dog features a grilled hot dog topped with smoky barbecue sauce, pulled pork or burnt ends, and often coleslaw or pickles, all served on a hearty bun. It's a meat-lover's tribute to KC's rich barbecue legacy.