4 Slices Bacon
4 All-Beef Hot Dogs
4 Martin’s Long Potato Rolls
1 Cup Iceburg Lettuce, shredded
1/2 Cup Cherry Tomatoes, diced
2 Tablespoons Mayonnaise
Cook bacon in a medium skillet until crispy. Transfer to a paper towel-lined plate and allow to drain and cool slightly. Then crumble into ¼-inch pieces or smaller.
Fry hot dogs in bacon drippings until heated through.
Top plain or toasted buns with shredded lettuce, hot dogs, diced tomato, crumbled bacon, and mayonnaise.