Chicago-Style Hot Dogs
Chicago-Style Hot Dogs
Whatever you do, hold the ketchup.
Ingreadient
- 4 split hot dog buns, preferably poppy seed buns
- 4 all-beef beef hot dogs
- 1/4 cup yellow mustard
- 1/4 cup sweet pickle relish
- 1 small white onion, finely chopped
- 4 to 8 sport peppers
- Celery salt
- 1 small tomato, halved and sliced
- 4 dill pickle spears
Direction
- Bring a medium pot of water to a boil over high heat. Reduce heat to low, place hot dogs in water, and cook until warmed through, about 5 minutes. After 3 minutes, place a steamer basket into the pot, add the hot dog buns, and steam the buns until warm, about 2 minutes.
- Remove the steamer with the buns from the water, then remove the hot dogs with a slotted spoon or tongs.
- Place a hot dog in a steamed bun. Top with mustard, then relish, onion, peppers, and celery salt. Nestle the tomato wedges between the hot dog and the bun on one side, and a pickle spear between the hot dog and the bun on the other side. Repeat with remaining hot dogs, buns, and toppings, and serve immediately.
