Chicago Dogs! Eatery Recipe

Prepare hot dogs

Fill a large saucepan with about 3/4 inch (2 cm) of water and bring to a gentle simmer (do not boil). Add the hot dogs and poach gently for 5–6 minutes until heated through. Alternatively, steam them in a steamer basket for 5–6 minutes or simmer in gently boiling water for 4 minutes. Remove hot dogs and keep warm.

Toast buns (optional)

Heat a large skillet over medium heat. Spread butter evenly inside each bun (about 1/4 tbs per bun). Place buns cut-side down in the skillet and toast 1–2 minutes until lightly golden. Keep warm wrapped in foil.

Place yellow mustard into a squeeze bottle or small bowl for easy application. Have neon green sweet pickle relish and chopped onions in small serving bowls. Drain sport peppers if packed in brine and place near assembly station. Arrange dill pickle spears alongside.

Each assembled dog will get: a stripe of yellow mustard, a generous spoonful of neon green relish, a sprinkling of chopped raw onions, one sport pepper placed lengthwise, and a dill pickle spear tucked into the side of the bun.

Core and slice the ripe plum tomatoes into 8 thin wedges (about 4–6 wedges per tomato depending on size). Each hot dog receives 2 tomato wedges nestling along the side between the dog and bun.

After adding mustard, relish, onions, tomato wedges, sport pepper and pickle, finish each dog with a light sprinkle of celery salt (approximately 1/4 tsp per dog). Adjust to taste but keep it light — a hallmark of the classic Chicago dog.

To assemble each Chicago-style hot dog: open a toasted or untoasted poppy seed bun, place a warm hot dog inside, apply a horizontal stripe of yellow mustard along the length of the dog, add a generous spoonful (about 2 tbs) of neon green relish, sprinkle ~1–2 tbs chopped onions over the relish, tuck 2 thin tomato wedges into the side, slide in a dill pickle spear along the other side, top with a sport pepper on top, then finish with a light dusting of celery salt.

Serve immediately while hot with any additional sport peppers or extra relish on the side. If you prefer steamed buns, you can steam buns for 30–45 seconds before filling by placing them in a steamer or above simmering water with a lid on.