Texas Tommy

The Texas Tommy is an American hot dog dish from Philadelphia and the Philadelphia metro area, consisting of a hot dog prepared with bacon and cheese. Despite the name, it was invented in the 1950s in Pottstown, Pennsylvania, a town right outside Philadelphia. It may be cooked by various methods, such as grilling and deep frying, and some variations exist. The Texas Tommy became a common dish in Philadelphia, the Delaware Valley, and South Jersey, and it is a menu item at various restaurants and hot dog restaurants in the United States. The Texas Tommy was invented in Pottstown, Pennsylvania, in the 1950s and was a popular dish among 1950s housewives. The origin of the dish's name is unclear, and it has been suggested that its name may have been devised per the "general branding of hot dogs as "Texan" on the East Coast." The Texas Tommy is prepared by slicing a hot dog lengthwise to split it; cheese is placed within the slit; and the hot dog is then wrapped in bacon, secured with toothpicks, and cooked and served on a warmed or toasted bun. Cheddar cheese or American cheese may be used, and some versions are prepared using Cheez Whiz. In the 1950s, Velveeta was sometimes used in their preparation. Some versions are prepared by topping a hot dog with bacon and cheese. It may be cooked by barbecuing, grilling, broiling or deep frying. Additional condiments may be used, such as mustard, ketchup and relish. Some versions may have a high cholesterol and fat content.

Source: Wikipedia