Prep 15 mins
Cook 15 mins
A Chicago style hot dog, or Chicago Dog, is a steamed or water-simmered all-beef frankfurter on a poppy seed bun. Fluky's, which claims to have invented the Chicago Style Hot Dog on Maxwell Street in Depression-ridden 1929 is no longer in operation in Chicago, Illinois. The hot dog is traditionally topped with yellow mustard, chopped white onions, sweet pickle relish, a dill pickle spear, tomato wedges, pickled sport peppers, and a dash of celery salt. Grilled hot dogs are called Char Dogs. This recipe tries to recreate the traditional steamed poppy seed bun using hot dog buns. If you can find them, "S. Rosen's Mary Ann" hot dog buns are the bun of choice.
- 6 hot dog buns or 6 hoagie rolls, split
- 3 tablespoons unsalted butter, melted
- 1 tablespoon poppy seed
- 1 teaspoon poppy seed
- 6 all-beef hot dogs (Vienna Beef is recommended)
- 6 dill pickle spears (Claussen Kosher Dill is recommended)
- 12 tomatoes, wedges
- yellow mustard (Frenchs or Plochmans is recommended)
- sweet relish
- 1 small white onion, finely chopped
- 6 (1 1/2 inch) pickled hot green chili peppers (Vienna Sport Peppers) or 6 pepperoncini peppers
- celery salt, to taste
- Brush outsides of the hot dog buns with butter and sprinkle with poppy seeds. Bake, split sides down, at 350 degrees F until warm, about 5 minutes. Set aside.
- Boil water and then throw all-beef hot dogs in and simmer for about five minutes, until the dog floats. Transfer to buns.
- Arrange a dill pickle spear in crevice between the bottom of the bun and the hot dog and 2 tomato wedges in crevice between the top of the bun and the hot dog. Squirt yellow mustard over each in a zigzag; top with a generous dollop of sweet relish.
- Divide onion among hot dogs. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt. Serve.