Chicago Recipe

Heat and toast

If you prefer a steamed dog (classic Chicago style), place 1 cup water in a small saucepan, bring to a simmer over medium heat, add the hot dog, cover and simmer gently for 4–5 minutes until heated through. Alternatively, grill or pan-sear the hot dog until the casing blisters (2–4 minutes). While the dog heats, spread 1/2 tsp butter inside the poppy-seed bun and toast in a skillet or on a griddle over medium heat until lightly browned, about 1–1.5 minutes per side; remove from heat and keep warm.

Slice the green tomato into 3–4 thin lengthwise wedges (use 1/4 small tomato). Place one dill pickle spear on a cutting board and set aside. Thinly slice enough white onion to measure about 1 tablespoon, and have 2 sport peppers ready. All toppings should be ready to place on the assembled dog.

Place the heated hot dog into the toasted poppy-seed bun. Immediately add the following in this traditional order for an authentic presentation and balanced bite: 1) Spread 1 teaspoon of bright yellow mustard down the length of the dog. 2) Add 1 teaspoon of neon sweet relish next to the mustard. 3) Tuck the dill pickle spear lengthwise along one side of the dog. 4) Place the green tomato wedges along the other side. 5) Sprinkle the tablespoon of thinly sliced white onion evenly over the top. 6) Lay the 2 sport peppers across the top. 7) Finish by sprinkling 1/4 teaspoon celery salt evenly over the toppings.

Serve immediately while the dog is warm. Traditionally the Chicago dog is not topped with ketchup—serve ketchup on the side only if desired.