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Chicago Dog

A Chicago dog is a beloved street food icon that transforms a simple sausage into something genuinely special with a flavor explosion from a mix of classic toppings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 hot dogs
Course: Lunch, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 all-beef hot dogs preferably Vienna or Sabrett brand
  • 4 hot dog buns preferably steamed or griddled
  • 4 tablespoons yellow mustard
  • 1/2 cup diced white onion
  • 1/2 cup bright green sweet pickle relish
  • 1 large tomato cut into 8 slices
  • 8 dill pickle spears halved lengthwise
  • 1/2 cup hot sport peppers or banana peppers
  • 2 teaspoons celery salt

Equipment

  • Large skillet or griddle
  • Small knife for chopping onions
  • Cutting board
  • Tongs or spatula
  • Small bowls for organizing toppings
  • Serving plate

Method
 

  1. Place a large skillet or griddle over medium-high heat and let it warm for two minutes.
  2. Cook the hot dogs for three to four minutes, turning occasionally, until they develop light brown spots and heat through completely.
  3. Place the hot dog buns on the same griddle, cut-side down, for about one minute until they turn light golden brown.
  4. Remove the buns immediately so they stay soft inside while gaining crispy texture on the edges.
  5. Place the mustard, diced onions, relish, tomato slices, pickle spears, sport peppers, and celery salt in separate small bowls.
  6. Place a hot dog in a toasted bun and apply a thin zigzag pattern of yellow mustard across the length of the sausage.
  7. Sprinkle a generous handful of diced white onion down the center of the mustard-covered hot dog.
  8. Spoon the bright green sweet pickle relish in a thin line across the onions.
  9. Place two tomato slices on each side of the hot dog, arranging them so they don't slide off.
  10. Position two halved pickle spears alongside the tomato on each side.
  11. Place three to four sport peppers across the top of the hot dog, then sprinkle with half a teaspoon of celery salt.

Notes

Serve immediately for the best texture and flavor.