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
Brush outside of buns with butter; sprinkle with poppy seeds.
Bake buns, split sides down, at 350 degrees until warm, about 5 minutes.
Simmer hot dogs in water for approximately 10 minutes; transfer to buns.
Squirt yellow mustard over each hot dog; top with sweet relish.
Divide onion among hot dogs.
Arrange a dill pickle spear on 1 side of each hot dog and 2 tomato wedges/slices on the other side.
Top each with 2 sport peppers or a pepperoncini.
Sprinkle with celery salt and extra poppy seeds.