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1
Make the dressing: Whisk the mayonnaise, vinegar, mustard, poppy seeds, honey, 1/4 teaspoon salt, and pepper to taste in a bowl.
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2
Cover and refrigerate until ready to use.
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3
Prepare the sandwiches: Preheat the broiler.
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4
Tear the hot dog buns in half lengthwise at the seam, then cut each side in half crosswise to make 8 pieces; flatten slightly with your hand.
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5
Arrange the bun pieces on a baking sheet and broil until golden, about 2 minutes per side.
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6
Cook the bacon in a skillet over medium heat, turning, until crisp, 5 to 10 minutes.
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7
Drain on paper towels, then break each piece in half.
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8
Split each hot dog lengthwise, about three-quarters of the way through, and open like a book.
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9
Melt the butter in a nonstick skillet over medium heat.
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10
Place the hot dogs cut-side down in the skillet; cook until browned and heated through, about 2 minutes per side.
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11
Cut each hot dog in half crosswise.
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12
Sprinkle the tomatoes with celery salt.
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13
For each sandwich, spread 1 bun piece with some of the dressing and top with a piece of bacon, tomato, red onion, cucumber, lettuce and a hot dog; drizzle with more dressing and top with another bun piece.
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14
Repeat to make 2 more layers, ending with a bun piece.
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15
Secure the sandwich with a long skewer; top with a dill pickle slice and a pickled pepper.
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16
Photograph by Kang Kim
