Growing up in the Chicago area, I was spoiled for a lot of food in other areas where I have lived. Pizza, Italian beef sandwiches, the list goes on, but one thing that is unique to Chicago, and relatively easy to make anywhere, is Chicago-style hot dogs. Many Chicago-specific foods are not the healthiest options, as seen in the SNL skits where the guys pound their chests to keep their hearts going in the “Da Bears” skits. Part of me is glad I don’t have immediate access to all of that deliciously decadent Chicago cuisine. With the 4th of July here, though, if hot dogs are on the menu anyway, try a different style of dog. I promise they are good. No ketchup though, ever!
Chicago Style Hot Dogs
This recipe is not quantity-specific for the most part, but when there is a quantity, it refers to one hot dog.
Equipment
- steam basket
Ingredients
- All-beef hot dogs
- poppy seed hot dog buns If not availble, brush regular buns with egg wash or butter, sprinkly poppy seeds over them and steam for a couple of minutes
- yellow mustard
- sweet green relish
- chopped white onion
- 2 tomato wedges
- 1 dill pickle spear
- 2 pickled sport peppers substitute pepperocini or halepenos if sport peppers are not available. Omit if you do not want a spicy spicy hot dog
- dash of celery salt
Instructions
- Cook the hot dogs. Steaming is most common, but boiling, and on 4th of July, grilling are both fine. Follow the package instructions.
- Steam the buns for 2 minutes. If you are making your own poppy seed buns this is the time you would do it.
- Place the dog in the bun and pile on toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. Tomato wedges should be wedged in between the hot dog and bun on one side. the dill spear can be place on top of one side or nestled on the other side of the bun from the tomato wedges. Again, no ketchup!
