American Kitchen Classic Chicago Style Hot Dog

American Kitchen Classic Chicago Style Hot Dog


1. 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.

2. Boil water and then throw all-beef hot dogs in and simmer for about five minutes, until the dog floats. Transfer to buns.

3. 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.

4. Divide onion among hot dogs. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt. Serve.

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Nutrition

Ingredients