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