- 8 hot dogs (organic, all-beef hot dogs recommended)
- 8 regular thin-cut bacon slices
- 8 iceberg lettuce leaves
- 8 hot dog buns
- 1 cup diced tomatoes (about 2 small tomatoes)
Position rack in center of oven and preheat the oven to 375 degrees F.
Wrap each hot dog with a slice of bacon, tucking both edges under so that the bacon does not come unwrapped during baking.
Place the hot dogs on a small baking sheet. Bake for 40 to 45 minutes, until the bacon is crispy and well browned. Using oven mitts or pot holders, remove the baking sheet from the oven.
Stack the lettuce leaves on top of each other and roll up tightly. Thinly slice into ribbonlike strips.
Place one hot dog in each bun and top with diced tomatoes and lettuce.
Serve with mustard and mayonnaise or other desired condiments.