Cheese is placed inside a Texas Tommy hot dog before the bacon-wrapped frank is cooked.
The Texas Tommy is associated with Philadelphia and the surrounding Delaware Valley, but despite its name, it originated in Pottstown, Pennsylvania, in the 1950s. The usual preparation involves slicing the hot dog lengthwise, filling the slit with cheese, wrapping the frank in bacon, and securing it with toothpicks before grilling, broiling, barbecuing, or deep-frying it.
Cheddar and American cheese are common choices, while some versions use Cheez Whiz. In earlier preparations, Velveeta was also used. The finished hot dog is typically served in a warmed or toasted bun with condiments such as mustard, ketchup, or relish.
A common mix-up is assuming that the “Texas” name identifies a Texas invention. The dish is instead a regional specialty of eastern Pennsylvania, Philadelphia, and southern New Jersey. Some modern versions put bacon and cheese on top rather than inserting the cheese into a slit, but cheese remains the defining filling in the classic preparation.