In Chicago, hot dog joints out-number hamburger joints by the hundreds. Even with the number of options available, there is only one classic style of hot dog in Chicago with very little variation from the original. It always starts with an snappy all beef frankfurter in a poppy seed bun, topped by a veritable garden of pickled cucumber spears, florescent green relish, tomato slices and whole “Sport” peppers.
The Chicago Hot Dog
- large saucepan
- 1 Beef frankfurter with casing on, Vienna Beef preferred
- 1 Poppy seed bun
- 1 squirt Yellow mustard
- 2 tbsp Sweet pickle relish, preferably neon green
- 2 tbsp Onion, coarsely chopped
- 2 1½-inch Pickled "sport" peppers
- 2 Half-sour pickle spears
- ¼ medium Roma tomato
- ¼ tsp Celery salt
- Prep – For the traditional "dirty water" dog, bring enough water to cover the dog(s) to a boil. Lower heat and simmer for 10 minutes. Cut end off tomato and gently squeeze out some of the seeds. Cut into ¼-inch slices. Microwave bun for 15 seconds.
- Assemble Chicago Hot Dog – Place frankfurter in middle of bun. Squirt mustard down one side between bun and frank and relish down the opposite side. Sprinkle onion over mustard and tuck tomato slices over relish. Lay sport peppers over tomato and place pickle spear on top of onions. Add a thin line of mustard down the middle, sprinkle celery salt on top and eat.