Red Hot Chicago Recipe
just the way you like. Your choice of cheese as well as coleslaw & French fries
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Ingredients
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Hot Dog and Toppings
Coleslaw (make-ahead, serves 4)
French Fries (oven-baked)
Method
Coleslaw (make ahead)
- 1
Prepare slaw
In a large bowl combine finely shredded cabbage and grated carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth. Pour dressing over cabbage mixture and toss to coat. Cover and refrigerate at least 30 minutes (or up to 24 hours) to let flavors meld.
French Fries (oven-baked)
- 2
- 3
Season and roast
Toss dried potato sticks with vegetable oil, kosher salt, and optional paprika until evenly coated. Arrange in a single layer on a parchment-lined or lightly oiled baking sheet without overcrowding. Bake 20–25 minutes, stirring or flipping once halfway, until golden and crisp. If needed, broil 1–2 minutes to reach desired color. Remove from oven and keep warm.
Hot Dog Assembly
- 4
Toast buns
Heat a large skillet or griddle over medium heat. Spread butter on cut sides of the buns. Place buns butter-side down on the skillet and toast 1–2 minutes until golden and slightly crisp. Remove and keep warm.
- 5
Cook hot dogs
Cook the hot dogs to your preference: simmer in lightly salted water for 5–6 minutes, grill over medium-high heat 5–7 minutes turning occasionally until charred in spots, or pan-sear in the same skillet used for buns 4–6 minutes. If using cheese, place a slice of chosen cheese on each hot dog in the last 30–60 seconds of cooking to melt slightly.
- 6
Assemble sandwiches
Place each cooked hot dog into a toasted bun. Add 1/2 tbsp mustard along the length of each dog, then 3/4 tbsp neon green relish, a sprinkle (about 1 tbsp) of diced white onion, and several slices of sport peppers to taste. Add one-quarter of a tomato (cut into quarters) tucked alongside the dog. For the 'Red Hot Chicago' style, add a generous scoop (about 1/2 cup) of prepared coleslaw on top or to the side, per diner preference. Serve with a pickle spear if desired.
- 7
Serve
Plate the assembled hot dogs with a serving of fries alongside (about 1/2 of the baked fries per person). Offer extra mustard, sport peppers, and coleslaw on the side so each person can adjust to taste.
