- 1 large whole dill pickle
- 4 ounces Cheddar or Colby cheese
- 8 hot dogs
- 4 teaspoons prepared mustard
- 8 bacon strips
- 8 hot dog buns
- Cut pickle lengthwise into eight thin slices. Cut cheese into eight 5-in. x 1/2-in. x 1/4-in. sticks. Cut hot dogs in half lengthwise; spread cut surfaces with mustard. On eight hot dog halves, layer a pickle slice and a cheese stick; top with remaining hot dog halves.
- Place one end of a bacon stop at the end of each hot dog; push a toothpick through the bacon and both hot dog pieces. Firmly wrap bacon around each hot dog and secure at the other end with a toothpick. Grill, uncovered, over medium heat for 8-10 minutes or until bacon is completely cooked, turning occasionally. Discard toothpicks. Serve in buns.