Chicago-Style Hot Dog Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
Ingredients
  • 1 (8-count) package hot dog buns
  • 1 egg, beaten
  • 1 tablespoon poppyseeds
  • 1 (8-count) package hot dogs
  • ½ cup yellow mustard
  • ⅔ cup chopped white onions
  • ½ cup sweet pickle relish
  • 8 dill pickle spears
  • 2 Roma tomatoes, cut into wedges
  • 1 cup jarred sport peppers, drained
  • 1 teaspoon celery salt
Directions
  1. Preheat the oven to 350 F.
  2. Line a large baking sheet with parchment paper.
  3. Place the buns on the prepared baking sheet.
  4. Brush the buns with egg wash.
  5. Generously sprinkle the buns with poppyseeds and place in the oven. Bake for 8 minutes or until the poppyseeds have adhered to the buns.
  6. Remove the buns from the oven and set aside on a wire rack. Drape a clean kitchen towel over the baking sheet to keep the buns from drying out.
  7. Place hot dogs in a large pot or saucepan.
  8. Cover the hot dogs with water and bring to a boil over high heat.
  9. Once boiling, reduce heat to low, cover, and cook for 5 minutes or until the hot dogs are hot throughout.
  10. To assemble, divide the hot dogs between the poppyseed buns.
  11. Drizzle the hot dogs generously with mustard.
  12. Top with chopped white onions and sweet pickle relish.
  13. Top with a pickle spear, 2 tomato wedges, and 2 to 3 sport peppers.
  14. Sprinkle the hot dogs with a pinch of celery salt before serving.