Chicago Style Hot Dog
Often described as “dragged through the garden” (reference to all of the vegetable toppings) this hot dog is a joy to eat in honor of the Windy City.
Recipe makes 8 servings.
- 8 Tablespoons unsalted butter
- 8 poppy seed hot dog buns, aide split
- 8 Vienna all-beef frankfurters, bun length or a little longer
- Yellow mustard, to taste
- 1/2 cup sweet pickle relish, the neon green kind
- 2 small white onions, diced small
- 2 small tomatoes, cut in half and thickly sliced lengthwise 8 dill pickle spears
- 8 to 16 sport peppers
- Celery salt, to taste
In a large skillet over medium, melt 4 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.
Raise the heat to medium-high and add the remaining 4 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes.
Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.