The Chicago Hot Dog

The Chicago Dog is an art form to assemble. It's also a delicious style to top a hot dog. Careful placement of an interesting array of condiments over an all-beef hot dog in a poppy seed bun make this hot dog special and unique to Chicago.

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Course: Lunch, Snack, Street Food

Cuisine: American, American Midwest, North American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: Serving

Author: My Hungry Traveler

Equipment

large saucepan

Ingredients

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

US Customary - Metric

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Instructions

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.

Nutrition