whistle dog

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 Matt is the Executive Chef at the Marina Restaurant in Oak Bay, BC.

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Ingredients

2 hot dog buns

2 hot dogs, split almost in half lengthwise

4 slices bacon, fried until a bit crisp

2 slices processed cheese, halved

4 teaspoons sweet pickle relish

2 teaspoons onions, minced

Directions

• Grill the hot dogs split side down for a minute or two.
• Toast the bun on the high rack of the grill.
• When the buns are toasted add the cheese right away so the cheese has time to melt.
• Add relish and onion to the bun.
• Add the dog and bacon and enjoy.
• Ketchup lovers, go right ahead.

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