INGREDIENTS

1 teaspoon ketchup

1 teaspoon Dijon mustard

4 large uncured organic hot dogs

1/2 ounce Gruyere cheese, cut into long sticks

4 slices uncured bacon

extra virgin olive oil

4 long hot dog buns

INSTRUCTIONS 

1. Prepare your grill for direct medium high heat.
2. Mix together the ketchup and mustard in a small bowl.  Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
3. Place a strip of cheese deep within the pocket of each hot dog.
4. Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the cheese stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
5. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
6. Grill the buns: During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.