Hot Dog Melts

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Ingredients

1. 1/2 cup plus 2 tablespoons mayonnaise
2. 1/4 cup sour cream
3. 1/4 cup drained prepared horseradish
4. 1/4 cup Dijon mustard
5. 1 tablespoon honey
6. 1 tablespoon minced shallots
7. 1 tablespoon minced chives
8. 1 tablespoon fresh lemon juice
9. Salt and freshly ground pepper
10. 6 slices Gruyère cheese (3 ounces)
11. 6 all-beef hot dogs, slit lengthwise
12. 6 thin slices of lean bacon
13. 6 hot dog buns

1. Preheat the oven to 425°. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, honey, shallots, chives and lemon juice and season with salt and pepper.
2. Place a slice of cheese in the center of each splayed hot dog, breaking the slice if necessary to fit it in. Wrap a slice of bacon around each hot dog and secure it with toothpicks.
3. Arrange the hot dogs on a rimmed baking sheet and bake in the upper third of the oven until the bacon is crisp, about 12 minutes. Place each hot dog in a bun and serve, passing the horseradish sauce on the side.