For the grill-master, there is nothing better than a hot dog, especially one served Chicago-style. Topped with all sorts of goodies—most importantly sport peppers, a kosher dill pickle spear and celery salt—this hot dog is a mouthful. Give this recipe a try, and stack the toppings in this precise order for a true taste of Chicago.
Chicago-Style Hot Dog
- 1 all-beef hot dog
- 1 poppy seed hot dog bun
- 2 sport peppers
- 4 tomato wedges
- 1 kosher pickle spear
- 1 tbsp. chopped white onion
- Yellow mustard
- Sweet green pickle relish
- 1 dash of celery salt
Traditionally, Chicago-style dogs call for boiled or steamed hot dogs. For those who prefer the charcoal grill, follow this special preparation:
Before placing the hot dog on the grill, slice an X at the both ends of the hot dog. This will help cook the hot dog more quickly while keeping it juicier and plumper to boot.
Once grilled or boiled, follow these simple instructions.
To serve, place hot dog in bun, then follow with toppings in this order: yellow mustard, sweet pickle relish, onion, tomato wedges (wedged between hot dog and top of bun), pickle spear (wedged between hot dog and bottom of the bun), sport peppers and celery salt.