American Kitchen Classic Chicago Style Hot Dog
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
6 hot dogs
ingredients
- 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
directions
- 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.
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