A completely stuffed hot dog done in the Chicago style. Piled high with tomatoes, pickles, onions, relish, mayo and mustard on a homemade poppy seed bun.
Ingredients
4¼-poundbeef franks, boiled
Mayonnaise
Mustard
Pickles, sliced
Tomatoes, sliced
White onions, diced
Pickled Spicy Peppers, optional
Sweet pickle Relish
Celery Salt
4Hot Dog Buns
2tablespoonsmelted butter
2tablespoonspoppy seeds
Cucumber Relish:
1Cucumber, peeled, seeded, minced
5sweet pickled cherry peppers, seeded and minced
⅓Cupapple cider vinegar
2Tablespoonssugar
1Teaspoonkosher salt, or to taste
Instructions
For buns:
Melt butter and brush each bun with melted butter. Sprinkle liberally with poppy seeds.
Bake the hot dog buns at 350˚F for 3-4 minutes until poppy seeds stick on and buns are toasted.
For relish (optional):
Peel and seed a cucumber. Dice it small and mix it with the other relish ingredients. Let it sit in the fridge for at least 15 minutes before using.
To prep dogs, boil them in lightly salted water for 5 minutes.
Build dog with mayo and mustard. Add sliced tomatoes and pickles.