Chicago Hot Dogs

  • PrepTime: 15 Mins
  • CookTime: 8 Mins
  • TotalTime: 23 Mins

Ingredient

  1. 4 all-beef hot dogs
  2. 4 hot dog buns, poppy seed or plain
  3. 1 medium tomato, cut into 8 wedges
  4. 4 dill pickle spears
  5. 1/4 cup sweet pickle relish
  6. 4 teaspoons yellow mustard, more to taste
  7. 1/4 cup diced onion
  8. 8 pickled sport peppers
  9. 1/4 teaspoon celery salt

Instruction

  1. Gather the ingredients.
  2. Put enough water in a medium saucepan to reach the bottom of a steamer basket. When the water boils, reduce the heat to medium and add the hot dogs to the basket. Cover with a lid, and steam until hot, 5 to 7 minutes.
  3. Place the buns over the hot dogs, cover the pan, and steam until the buns are warmed through, about 30 seconds.
  4. On a serving platter or on individual plates, place a hot dog in each bun. Nestle 2 tomato wedges on one side of each hot dog and a pickle spear on the opposite side.
  5. Top each hot dog with 1 tablespoon of relish, then squirt the mustard over the tops in a zig-zag pattern.
  6. Sprinkle each hot dog with 1 tablespoon of diced onion.
  7. Top each hot dog with 2 sport peppers and finish with a light sprinkling of celery salt. Serve immediately.

Note

  1. Replace the sweet relish with a Chicago-style neon relish. To make a substitute for neon relish, add 1 drop of liquid blue food coloring and 1 drop of liquid green food coloring to everyday sweet pickle relish.
  2. For the poppy seed buns, brush the tops of plain hot dog buns with melted butter or an egg wash made with 1 egg white and 2 teaspoons of water. Sprinkle with poppy seeds and bake in a preheated 350 F oven for about 5 minutes.
  3. Small mild or hot pepperoncini peppers or pickled jalapenos are good substitutes for sport peppers.
  4. Refrigerate any extra cooked hot dogs within 2 hours and eat within 3 to 4 days.
  5. To reheat cooked hot dogs, place them in a baking dish, cover with foil, and bake in a preheated 350 F oven until they reach 165 F, about 5 to 10 minutes. Alternatively, steam the hot dogs until they reach 165 F.
  6. To freeze leftover cooked hot dogs, place them in a freezer container or resealable freezer bag and freeze for 1 to 2 months. Defrost in the fridge overnight.