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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.
Print Recipe
Total Time 20 minutes
Course Main Course
Cuisine American

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!
Keyword Chicago, Grill, hot dog