Chicago is as picky about hot dogs as New York is about pizza. The toppings aren't just specific, but the order they go on is important too. It's been "dragged through the garden," as the locals say, and we love it so very much. Poppy seed hot dog buns and sport peppers are hard to find outside of the Windy City, so we made our own buns and used another pickled green pepper in its place (don't hate us). Just know that a true Chicago dog should have the sport pepper! If you need to make a ton of hot dogs at once, try out our slow-cooker hot dogs!
Love the Chicago-style hot dog? Let us know in the comments, and don't forget to rate it if you try it!
INGREDIENTS
4 hot dog buns
3 tbsp. melted butter
1 tbsp. poppy seeds
4 hot dogs
1 tbsp. yellow mustard
1/4 c. pickle relish
1/4 white onion, finely chopped
1 tomato, sliced into half moons
4 pickle spears
8 sport peppers
1/2 tsp. celery salt
DIRECTIONS
Preheat oven to 350°. Brush outside of hot dog buns with butter and sprinkle poppy seeds on top. Place buns, seam side down, on a baking sheet. Bake until lightly toasted and poppy seeds stick to bun, 10 minutes.
In a large pot of boiling water, add hot dogs and boil until warmed through, 5 minutes.
Place hot dogs in buns and then top with mustard, onion, relish, tomato slices, pickle spear, sport peppers, and a pinch of celery salt.