Step 1

Preheat the grill to medium heat or 400°F (200°C).

Step 2

Wrap a strip of bacon around each hot dog, securing the ends with toothpicks, if needed.

Step 3

Place the hot dogs on the grill grates, close the lid, and cook, turning frequently, until the bacon is cooked through and browned on all sides, about 12 minutes.

Step 4

Cut the tomatoes in half lengthwise, then slice into thin half-moons. Slice the avocado in half lengthwise, remove the pit, scoop the flesh out of the peel, then slice into thin half-moons.

Step 5

Brush the inside of the hot dog buns with olive oil, then place face-down on the grill grates alongside the hot dogs and toast until golden brown, 3–4 minutes.

Step 6

Spread the inside of each toasted bun with 1 tablespoon of mayonnaise, then place a romaine leaf inside the bun. Layer a quarter of the tomatoes on one side of each bun and a quarter of the avocado on the other side, then place a bacon-wrapped hot dog in the center.

Step 7

Serve the BLTA hot dogs with Bush’s® Brown Sugar Hickory Baked Beans alongside.

Step 8

Enjoy!