Chicago Dog Recipe

Slice the tomato into 4 thin wedges (cut the tomato into quarters, then slice each quarter to make a long wedge). Set aside.

Cut a dill pickle into 4 long spears if not pre-sliced. Drain sport peppers and set aside.

Finely chop the white onion until you have about 1/4 cup. Keep relish and mustard measured and accessible.

Bring 4 cups of water (or a mix of water and beer) to a gentle simmer in a medium saucepan. Do not boil aggressively; a simmer keeps hot dog skins intact.

Add the hot dogs and poach at a gentle simmer for 5–7 minutes, until heated through. If you prefer grilled flavor, remove and finish on a hot grill or skillet for 1–2 minutes per side to get light char.

While hot dogs finish, heat a skillet over medium-low. Spread butter (or oil) on the inside of each bun and toast cut side down until lightly golden and slightly crisp, about 1 minute. Keep buns warm.

Place a hot dog into each toasted bun, positioning it so there is room for toppings.

Squeeze 1 teaspoon yellow mustard in a thin line along the length of each hot dog.

Add 1 tablespoon of Chicago-style green relish next to the mustard for each dog.

Take one tomato wedge and tuck it in on one side of the hot dog inside the bun.

Place one dill pickle spear lengthwise along the other side of the hot dog (opposite the tomato).

Lay one or two sport peppers across the top of each dog (use 1 pepper for mild, 2 for more heat).

Sprinkle about 1 tablespoon of the chopped white onion over each dog, distributing evenly.

Finish by sprinkling about 1/4 teaspoon of celery salt evenly over each assembled dog. Adjust to taste.

Serve immediately while hot. Provide napkins—Chicago dogs are meant to be packed with toppings.