Ingredients:

  • 1 All-beef hot dog, skinless preferred (approximately 150g / 5oz)
  • 1 Poppy seed hot dog bun (approximately 50g / 1.75oz)
  • 2 tablespoons Yellow mustard (approximately 30ml / 1 fl oz)
  • 2 tablespoons Bright green sweet pickle relish (approximately 30ml / 1 fl oz)
  • 1/4 cup Chopped white onion (approximately 25g / 1 oz)
  • 2 Tomato wedges (approximately 50g / 2 oz)
  • 1 Dill pickle spear (approximately 30g / 1 oz)
  • 2 Sport peppers (approximately 5g / 0.2oz)
  • 1/4 teaspoon Celery salt (approximately 1g / 0.03 oz)

Instructions:

  1. Choose your cooking method: boil, steam, or grill the hot dog until heated through (internal temperature of 165°F / 74°C). Don’t overcook!
  2. If desired, steam the poppy seed bun for a minute or two to soften it. This is optional, but highly recommended.
  3. Place the hot dog in the bun.
  4. Generously apply yellow mustard down the length of the hot dog.
  5. Spoon the bright green relish along the hot dog.
  6. Sprinkle chopped white onion over the relish.
  7. Place two tomato wedges on one side of the hot dog.
  8. Place the dill pickle spear on the same side as the tomato wedges.
  9. Tuck two sport peppers between the hot dog and the bun.
  10. Lightly sprinkle celery salt over the entire hot dog.
  11. Enjoy your authentic Chicago-style hot dog!