Ingredients
1 pint cherry or grape tomatoes, quartered
1/2 cup chopped red onion (from 1/2 small onion)
1/2 cup chopped cilantro
1 tablespoon white vinegar
Kosher salt
3 slices bacon (not thick-cut), halved lengthwise
6 all-beef franks
1 poblano pepper, stem and seeds removed, cut lengthwise into 6 strips
1 teaspoon extra-virgin olive oil
6 long potato rolls, such as Martin’s, split
Mayonnaise, for serving
Preparation
Preheat grill for direct-heat cooking (medium-high on a gas grill). In a bowl, stir together tomatoes, onion, cilantro, and vinegar; season with salt. Starting at one end, wrap a piece of bacon around each frank; tuck ends under first and last loops to secure. Toss poblano strips with oil to evenly coat.
Grill franks and poblano strips, turning occasionally, until bacon is crisp and poblanos are tender and blistered in places, 8 to 10 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.
Spread a thin layer of mayonnaise on grilled sides of rolls. Stuff each with a bacon-wrapped frank and a poblano strip. Top with pico de gallo; serve immediately.
