All Recipes

Chicago Dog

15 Mins


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

Serves: 4


Step 1

Brush outside of buns with butter; sprinkle with poppy seeds.

Step 2

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

Step 3

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

Step 4

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

Step 5

Divide onion among hot dogs.

Step 6

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

Step 7

Top each with 2 sport peppers or a pepperoncini.

Step 8

Sprinkle with celery salt and extra poppy seeds.

Step 9