Chicago-Style Hot Dogs
Often described as “dragged through the garden” — referring to all of the vegetable toppings — this hot dog is a joy to eat in honor of the Windy City. A proper Chicago dog is an all-beef frankfurter (such as Vienna Beef) in a poppy seed bun, topped with yellow mustard, neon-green sweet pickle relish, chopped white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt. This stovetop recipe is very forgiving, and there are ways to adapt: No poppy seed buns? Just sprinkle a pinch of loose poppy seeds over regular hot dog buns slathered in melted butter. No neon-green sweet relish? Stir a drop or two of green food coloring into regular sweet relish. If you can’t find Chicago-style sport peppers, then sliced pepperoncini works in a pinch. Don’t skip the celery salt; its herbal lightness makes these dogs shine.
- Serves: 4 persons
- 4tablespoons unsalted butter
- 4split poppy seed hot dog buns
- 4all-beef hot dogs, preferably bun-length
- Yellow mustard
- ¼cup sweet pickle relish
- 1small white onion, small-diced
- 1small tomato, halved and thickly sliced lengthwise
- 4dill pickle spears
- 4to 8 sport peppers
- Celery salt
Step 1In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.
Step 2Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)
Step 3Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.