Martins Famous Pastry Shoppe
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Chicago Dog
Ingredients
4
Hot Dogs
4
Martin’s Long Rolls
2
Tablespoons Melted Butter
2
Teaspoons Poppy Seed
1/2
White Onion, minced
3-4
Teaspoons Sweet Pickle Relish (bright green type if you can find it)
4
Dill Pickle Spears (or quartered whole pickle)
1
Tomato, sliced into thin slices or wedges
4-8
Pickled Sport Peppers or tiny hot peppers (like pepperoncini)
1 1/2
Tablespoons Yellow Mustard, to taste
Celery salt
Directions
  1. Brush outside of buns with butter; sprinkle with poppy seeds.

  2. Bake buns, split sides down, at 350 degrees until warm, about 5 minutes.

  3. Simmer hot dogs in water for approximately 10 minutes; transfer to buns.

  4. Squirt yellow mustard over each hot dog; top with sweet relish.

  5. Divide onion among hot dogs.

  6. Arrange a dill pickle spear on 1 side of each hot dog and 2 tomato wedges/slices on the other side.

  7. Top each with 2 sport peppers or a pepperoncini.

  8. Sprinkle with celery salt and extra poppy seeds.

  9. Serve.