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
Preheat the oven to 375°F (190°C).
Meanwhile, simmer the hot dogs in the pot of water until heated through, about 8 minutes.
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.
Recipe Testers' Reviews
I’ve always been curious about the dragged-through-the-garden Chicago-style hot dog. I’m a die-hard ketchup fan (I know I risk my life saying that), but I loved this version. Though this is more a set of assembly instructions than a recipe, the result is still delicious. Tangy, a little sweet, crunchy, some heat…what more could a summer meal want.
This was my first Chicago-style hot dog and I really enjoyed it, so it won’t be my last. Here in North Carolina, if you ask for a hot dog all the way, you get slaw, chili, mustard, and onions. I’m not much for eating chili on mine, and have mine without chili even when I make it at home. I couldn’t convince hubby to try the Chicago dog, but my son and I enjoyed ours. I don’t care that much for sweet pickle relish, but it worked with all the other ingredients and I liked the way the buns were toasted with the butter and poppy seeds. I used Nathan’s all-beef hot dogs.