Smoky BLT Hotdog Topping

Cook your hotdogs according to the pack instructions; while they cook, pan-fry or grill your bacon slices for a couple of minutes on each side, until cooked through and crisp to your liking. Carefully lift the bacon on to a plate lined with kitchen paper and set aside. Slice the rolls lengthwise (stop just short of cutting all the way through – you need the rolls to be a sort of ‘v’ shape, so the hotdogs can sit in them without falling out), then spread a thin layer of mayo on both sides. Lay some salad leaves and a few slices of tomato on one side of each roll, then sit a bacon slice on top (you may need to crumble it a bit to get it to fit). Use tongs to put the cooked hotdogs into the rolls, then zigzag a bit more mayonnaise over the top of the hotdogs to finish.