Chicago-Style Hot Dog

A Chicago street classic, this hot dog is famously dragged through the garden with a colorful pile of toppings. An all-beef frank in a poppy-seed bun meets neon relish, sport peppers, and a finish of celery salt—never ketchup.

Serves 4

Estimate for one serving

• 380 cal
• 12.5g protein
• 38g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 all-beef natural casing hot dogs (Vienna Beef style preferred)
• 4 hot dog buns (poppy-seed if available)
• 4 tsp yellow mustard
• 4 tbsp sweet pickle relish (neon-green Chicago-style if possible)
• 1/2 cup finely chopped white onion
• 1 medium, cut into 8 wedges tomato
• 8-12 peppers sport peppers (or pickled sport peppers)
• 4 spears dill pickle spear
• 1/2 tsp celery salt

Instructions

1. 1Bring a medium pot of water to a boil. Reduce to a simmer and add the 4 hot dogs. Simmer gently for 5-7 minutes until heated through (do not boil vigorously).
2. 2While the dogs simmer, chop the onion into fine dice and slice the tomato into 8 thin wedges. Set aside.
3. 3Warm the buns in a steamer basket over the simmering water for 2 minutes or microwave briefly wrapped in a damp paper towel until soft and warm.
4. 4Remove hot dogs from water with tongs and let drain for 10 seconds.
5. 5Place one hot dog into each warm bun.
6. 6Squeeze a line of yellow mustard down the length of each dog (per dog).
7. 7Spoon sweet pickle relish on top of the mustard for each dog.
8. 8Sprinkle a generous pinch of the chopped onion over the relish on each dog.
9. 9Place two tomato wedges on one side of each dog, nestled against the bun.
10. 10Add 2-sport peppers on the opposite side of each dog.
11. 11Tuck one dill pickle spear alongside the dog, usually on the bottom or side.
12. 12Finish with a light sprinkle of celery salt (per dog) over the top.
13. 13Serve immediately with plenty of napkins – eat drag-through-the-garden style in the traditional order of toppings.