American
Chicago-Style Hot Dog
A classic Chicago-style hot dog with a steamed all-beef frank, poppy seed bun, yellow mustard, neon relish, onion, tomato, pickle spear, sport peppers, and celery salt.
4 servings · 15 minutes prep · 8 minutes cook
Ingredients
Hot Dogs
- 4 natural-casing all-beef hot dogs, natural casing preferred
- 4 poppy seed hot dog buns, steamed until soft
- 1/4 cup yellow mustard
- 1/4 cup sweet pickle relish, Chicago-style bright green relish if available
- 1 small white onion, finely diced
- 1 medium tomato, cut into 8 wedges
- 4 dill pickle spears, whole spear
- 8 sport peppers, 2 per hot dog
- 1/2 tsp celery salt
Directions
Method
- Bring water in a steamer pot to a steady simmer. Steam hot dogs until steaming hot without splitting and {{temperature:165°F}} in the center, 5-7 minutes.
- Warm buns over the steam just until soft, 30-45 seconds; do not let them become wet or collapse.
- Set each hot dog in a warm bun. Add yellow mustard, sweet pickle relish, and onion along the frank.
- Tuck in tomato wedges and pickle spears, then add sport peppers and finish with celery salt.
- Serve immediately while the frank is hot, the bun is soft, and the vegetables are still crisp. Do not add ketchup.
