Chicago-style hot dogs
All-beef franks on steamed poppy seed buns, dragged through the garden: mustard, neon relish, onion, tomato, pickle spear, sport peppers and celery salt.
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 4
- Per serve
- 720 kcal
Ingredients
Method
Fill a medium pot with about 2 quarts of hot tap water, cover and bring to a boil over high heat (or start with water from an electric kettle). While it heats, chop the onion, cut the tomatoes into wedges and line up the pickle spears and sport peppers so assembly is quick.
Turn the heat down so the water is barely simmering (boiling can split the franks). Add the franks and heat through until hot in the center.
Set a colander or steamer basket over the pot, put the buns in, cover and steam until soft and warm. Don't leave them longer or they go soggy.
Build each dog in order: frank in the bun, a zigzag of mustard, a spoonful of relish, chopped onion, two tomato wedges tucked down one side and a pickle spear down the other.
Finish each with two sport peppers and a pinch of celery salt. No ketchup. Serve right away.
Tips
- The order matters for the look: mustard, relish, onion, tomato, pickle, peppers, then celery salt over everything.
- Sport peppers are hot. Swap in pepperoncini or leave them off for milder eaters.
- Neon green relish is sold as Chicago-style relish; any sweet pickle relish tastes the same.
