Chicago-Style Dog


  • 4 all-beef hot dogs
  • 4 poppyseed hot dog buns
  • Yellow mustard
  • 1/4 cup sweet green pickle relish
  • 1 small white onion, finely diced
  • 4 tomato wedges
  • 4 dill pickle spears
  • 4-8 sport peppers
  • Celery salt


  1. Bring a pot of water to a boil over high heat. Place hot dogs in boiling water and reduce heat. Simmer hot dogs until warmed through, 5-10 minutes. Remove hot dogs from water and set aside.

  2. Steam poppyseed hot dog buns until warm, about 2 minutes.

  3. Place hot dogs in steamed buns and divide toppings between hot dogs. Place toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. Nestle the tomato slices between the hot dog and bun on one side, then place the pickle between the hot dog and bun on the other side.

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