"snap-o-razzo" Spy Dog Recipe
An all-beef hot dog with a snap that brings you back! Served on a fresh bun with onion, green relish, yellow mustard, sport peppers, sliced tomato, pickle spear, and celery salt.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hot Dog & Bun
Toppings
Optional Serving Garnish
Method
Hot Dog & Bun
Prepare buns
Preheat a skillet or griddle over medium heat. Lightly butter the insides of each hot dog bun (about 1/2 tablespoon per bun). Place buns buttered-side down on the hot skillet and toast until golden and slightly crisp, 1–2 minutes. Remove and keep warm.
Cook hot dogs
Choose one of the following methods and cook 4 all-beef hot dogs until heated through and with a pronounced snap: - Griddle/skillet: Add a thin film of oil or a touch of butter to the hot skillet over medium-high heat. Place hot dogs on the surface and roll occasionally until browned on all sides, 6–8 minutes. - Boil & sear: Bring a small pot of water to a simmer, add hot dogs and heat 3–4 minutes, then transfer to a hot skillet to sear for 1–2 minutes per side to develop a snap. - Grill: Preheat grill to medium-high and grill hot dogs, turning occasionally, 5–7 minutes. Remove hot dogs and rest 1 minute before assembling.
Toppings
Prep vegetables & condiments
While hot dogs cook, finely chop the white onion until you have about 1/2 cup (small dice). Slice the ripe tomato crosswise into 4 thin slices (about 1/4" each). Lay out the sport peppers and pickle spears for easy assembly. Portion the yellow mustard into 4 equal portions (about 1 tablespoon each) and the sweet green relish into 4 equal portions (about 1 1/2 tablespoons each).
Assemble each Snap-O-Razzo
Place one toasted bun on a plate. Lay the hot dog into the bun. Apply 1 tablespoon yellow mustard in a stripe along the length of the dog. Spoon 1 1/2 tablespoons sweet green relish beside the mustard. Sprinkle about 2 tablespoons chopped white onion evenly over the dog and relish. Add 1–2 sport peppers on top (arrange whole or sliced lengthwise depending on heat preference). Place one tomato slice along the side or on top of the dog. Set a pickle spear alongside the bun on the plate. Finish by lightly dusting the exposed toppings with 1/4 teaspoon celery salt per dog (total 1 tsp for 4 dogs).
Serve
Serve immediately while the hot dog is hot and the bun is warm. Offer extra sport peppers on the side and additional celery salt or mustard to taste. Provide a napkin (or two) per guest.
Optional Serving Garnish
If desired, provide extra sport peppers and pickle spears on the side for guests to add. Keep remaining celery salt and mustard on the table for additional seasoning.