Preheat a skillet or griddle over medium heat. Spread softened butter evenly inside the split bun. Place the bun, buttered side down, on the skillet and toast until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Cook the hot dog

While the bun toasts, place the all-beef hot dog on the same skillet or griddle. Cook, turning occasionally, until heated through and nicely browned on the outside, about 5–6 minutes. If using a grill or stovetop pan, cook to preferred char. For a juicier result, simmer the hot dog in gently simmering water for 3–4 minutes then finish on the skillet 1–2 minutes per side to brown.

Melt the cheese

When the dog is just about done, lay the American cheese slice over the hot dog in the pan and cover briefly (about 30–45 seconds) to melt. If you prefer the cheese inside the bun only, place cheese in the toasted bun and return to skillet covered for 20–30 seconds to melt.

Place the cheese-topped hot dog into the toasted bun.

Chopper Relish & Toppings

Make the chopper relish

In a small bowl combine finely chopped yellow onion, sweet pickle relish, diced tomato, and sliced dill pickle. Add yellow mustard and mayonnaise and stir until evenly mixed. Season with kosher salt and freshly ground black pepper. Taste and adjust—add more relish for sweetness or more mustard for tang.

Assemble toppings

Spoon the chopper relish generously over the cheese-covered hot dog in the bun. Add shredded iceberg lettuce on top, then place pickled sport peppers (or banana peppers) evenly. If you like a little heat, drizzle hot sauce now. Finish with an optional sprinkle of chopped fresh parsley for color.

Serve

Serve immediately while the hot dog is hot and the bun is crisp. Provide napkins — this is a juicy, chopped-style dog best eaten right away.