For space purposes, I had to cut the section on the Texas Tommy from my book A History of Philadelphia Sandwiches, but decided to share the recipe here.
This particular hot dog variation seems to have also been invented in the Philly area, though similar concepts do exist elsewhere under other names (notably, “Danger Dog”). Most commonly attributed to The Cup, a now-defunct diner in Pottstown, this cheese-stuffed, bacon-wrapped dog became a staple in Philly-area diners and hot dog joints in the 1950s, and remains a local delicacy to this day. Here’s The Cup’s now-famous Texas Tommy recipe.
Ingredients
- 1 large hot dog
- 1 square white American cheese
- 2 slices of bacon
- Roll and garnishes
Method
Split the hot dog down the center, and lay cheese inside. Wrap the hot dog and cheese in bacon and secure with a toothpick. Drop the whole thing into a deep fryer. It will sink in the grease, and when it floats it’s done. Serve with roll and favorite garnishes.