In a medium bowl combine 1 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 3 tablespoons sweet pickle relish, 1 teaspoon Worcestershire sauce, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, 1 teaspoon black pepper and optional 1 teaspoon hot sauce. Whisk until smooth and taste; adjust sugar, vinegar or hot sauce to balance sweet/tangy/heat. Refrigerate while assembling other components to let flavors meld (at least 15 minutes).

Chopped relish-slaw

Chop the pickles and vegetables

Trim ends off 3 dill pickles and finely dice them. Finely dice 1/2 medium yellow onion and 1 medium tomato (remove seeds if you prefer less moisture). Place the chopped pickles, onion and tomato in a bowl.

Combine with cabbage

Add 1 cup finely shredded iceberg or green cabbage, 2 tablespoons additional sweet pickle relish, 1 tablespoon chopped parsley (optional), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix thoroughly. Taste and adjust salt or relish. This mixture should be moist but not syrupy. Cover and chill until ready to assemble.

Hot dog and bun preparation

Cook the hot dogs

Choose your preferred method: grill over medium-high heat for 5–7 minutes turning occasionally until char marks appear; or pan-sear in a skillet over medium heat for 6–8 minutes; or simmer in water for 4–5 minutes. Cook until heated through and lightly browned. If desired, make shallow diagonal slits on each hot dog before cooking to encourage even browning.

Toast the buns

Spread about 1/2 tablespoon softened butter inside each split bun (total about 2 tablespoons). Heat a large skillet or griddle over medium heat and toast buns butter-side down for about 1–2 minutes until lightly golden and warm. Alternatively, toast under a broiler for 30–60 seconds watching closely.

Assemble the Chopper Dog (Full)

Spread sauce on buns

Generously spread about 1 to 1.5 tablespoons of the chilled chopper sauce onto the inside of each toasted bun bottom and a light smear on the top if desired.

Place hot dog and layer toppings

Place a cooked hot dog into each prepared bun. Spoon roughly 3 tablespoons of the chopped relish-slaw evenly over each hot dog, pressing lightly to mound. Add a sprinkle of diced raw onion (about 1 tablespoon per dog), a couple thin tomato slices or a tomato wedge, and then a generous handful of shredded cheddar (about 1/4 cup per dog).

Finish with condiments

Drizzle about 1/2 tablespoon yellow mustard over each topped hot dog and add a small spoonful (about 1/4 teaspoon) of sweet pickle relish on top for contrast. If you like extra sauce, add another drizzle of the chopper sauce.

Serve

Serve immediately while buns and hot dogs are warm. Offer extra chopper sauce, mustard and a napkin — the Chopper Dog is intentionally loaded and slightly messy.