Chicago Hot Dogs Recipe

Ingredients

• 4 all-beef hot dogs
• 4 hot dog buns, poppy seed or plain
• 1 medium tomato, cut into 8 wedges
• 4 dill pickle spears
• 1/4 cup sweet pickle relish
• 4 teaspoons yellow mustard, more to taste
• 1/4 cup diced onion
• 8 pickled sport peppers
• 1/4 teaspoon celery salt
• Steps to Make It
• Gather the ingredients.
• 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.
• Place the buns over the hot dogs, cover the pan, and steam until the buns are warmed through, about 30 seconds.
• 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.
• Top each hot dog with 1 tablespoon of relish, then squirt the mustard over the tops in a zig-zag pattern.
• Sprinkle each hot dog with 1 tablespoon of diced onion.
• Top each hot dog with 2 sport peppers and finish with a light sprinkling of celery salt. Serve immediately.
• Tip
• Use a top-split style hot dog bun, which is split at the top instead of on the side. They’ll stand up straight while you’re filling the bun with lots of ingredients.