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Chicago Dog

BeefLunchStove-Top

Time: 30 minutes

Yield: 4 servings

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About

Imagine it — it's a beautiful, sunny day in the Windy City. You're sitting behind the iconic ivy backdrop at Wrigley Field®, and you hear the vendor yelling, "Hot dog! Get your hot dog here!" That is the perfect moment for a famous Chicago Dog... but truly every moment, wherever you are, is. With one bite, you'll experience the fluffiness of the poppy seed bun, the juiciness of the beefy hot dog, and the explosion of sweet garden flavors brought to you by the traditional Chicagoan toppings. Whether you're at the ballpark in Chicago or a summer cookout by your pool, a Chicago Dog must be in hand for the finest memories.

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Ingredients

  • 4 all-beef hot dogs
  • 4 poppy seed hot dog buns
  • yellow mustard, to taste
  • relish, to taste
  • 1 small yellow onion, minced
  • 1 large beefsteak tomato, cut into wedges
  • 4 pickle spears
  • 8 sport peppers or pepperoncini
  • celery salt, to taste

Directions

Step 1 -Bring a medium pot of water to a boil.

Step 2 -Once the water reaches a boil, turn the heat to low and add the hot dogs.

Step 3 -Cook the hot dogs until they are heated all the way through, about 5 minutes.

Step 4 -Drain all but about 2 inches of the water from the hot dog boil.

Step 5 -Place a steamer basket in the medium pot.

Step 6 -Add the buns to the steamer basket and steam until they are warm and very soft, about 3-4 minutes.

Step 7 -Remove the buns.

Step 8 -Place one of the hot dogs in each of the buns.

Step 9 -Add the mustard, the relish, the onions, the tomato wedges, the pickle spear, the sport peppers, and the celery salt to each hot dog.

Step 10 -Serve immediately.

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