Classic Chicago-Style Hot Dogs
Serves 4
Time 15 min
Also known as a "salad dog," the Chicago-style hot dog fits the bill for two courses with its classic toppings of yellow mustard, sweet pickle relish, tomato slices, sport peppers, a pickle spear, cucumber slices and a sprinkle of celery salt. This recipe is a take on the classic with a grilled hot dog instead of steamed.
Special Diets:
Ingredients
- 4 uncured hot dogs
- 4 hot dog buns, preferably studded with poppy seeds
- 4 1/4-inch-thick cucumber rounds, halved
- 1 ripe tomato, cut into 8 wedges
- 2 tablespoons yellow mustard
- 4 dill pickle spears
- 8 hot "sport" peppers or sliced banana peppers
- 1/4 small white or yellow onion, (about 1/4 cup)
- 2 tablespoons sweet pickle relish
- 1/4 teaspoon celery salt
Method
Preheat grill to medium heat. Lightly oil the grates.
Once hot, grill the hot dogs, turning, until lightly charred in spots — about 4 to 5 minutes.
If desired, warm buns in microwave for 10 seconds or toast on the grill.
Nestle each hot dog into a bun.
Arrange cucumber slices along one side, tomato wedges on the other.
Top with mustard, pickle spear, sport peppers, onions and relish.
Add a fine sprinkle of celery salt and your dog is ready to enjoy.
Nutritional Info:
Per serving: 330 calories (150 from fat), 16g total fat, 7g saturated fat, 30mg cholesterol, 1160mg sodium, 37g carbohydrates (3g dietary fiber, 12g sugar), 12g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 uncured hot dogs
- 4 hot dog buns, preferably studded with poppy seeds
- 4 1/4-inch-thick cucumber rounds, halved
- 1 ripe tomato, cut into 8 wedges
- 2 tablespoons yellow mustard
- 4 dill pickle spears
- 8 hot "sport" peppers or sliced banana peppers
- 1/4 small white or yellow onion, (about 1/4 cup)
- 2 tablespoons sweet pickle relish
- 1/4 teaspoon celery salt