Vendor after vendor I visited along the shores of Lake Michigan left me with no doubt as to what constitutes an original Chicago hot dog. I will not be accused of riffing on this one. The essentials are a Chicago red hot dog (simmer the hot dogs with a beet if you can’t find these at your local store), a poppy seed bun (not easy to find), authentic neon-green relish (also not easy to find), and celery salt. And never, ever, use ketchup.–Lucinda Scala Quinn
LC A You Original Note
Okay, so this is how they do their dogs in the Windy City. Or so we’re told by this author. We’ve actually had a little contention brewing, with Chicagoans telling us that it must be sport peppers and not pepperoncini on their dogs, which is actually something we’d heard before. So use whichever you please. What we really want to know is how YOU do YOUR dogs. Tell us all about your original dog in a comment below. C’mon, ‘fess up. Crushed potato chips? Shaved truffles? Grape jelly? Oh boy, we can’t wait to hear.
Chicago Hot Dog
- Quick Glance
- 10 M
- 20 M
- Makes 4 dogs
- 4 hot dog buns, split
- 2 tablespoons (1 ounce) unsalted butter, melted
- 2 teaspoons poppy seeds
- 4 all-beef hot dogs
- 4 dill pickle spears
- 1 tomato, cut into 8 wedges
- About 1 1/2 tablespoons yellow mustard
- About 2 tablespoons sweet pickle relish (the neon-green stuff if you can find it)
- 1/2 white onion, chopped
- 4 jarred pepperoncini, drained
- Celery salt, to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. Bring a large pot of water to a boil. Brush the outside of the buns with the butter and sprinkle with the poppy seeds. Place them on a baking sheet, cut-side down, and toast in the oven for 5 minutes.
- 3. Meanwhile, simmer the hot dogs in the pot of water until heated through, about 8 minutes.
- 4. Place a hot dog in each bun. Place a pickle spear on 1 side of each hot dog and 2 tomato wedges on the other side. Squirt or drizzle the mustard in a zigzag pattern over the hot dogs. Spoon a dollop of relish onto each one, and scatter some white onion over each one. Place a pepperoncini on top of each hot dog, sprinkle with celery salt, and serve.