American Kitchen Classic Chicago Style Hot Dog

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READY IN: 30mins
YIELD: 6 hot dogs
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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