We kept this one pretty classic.
A Chicago Dog doesn’t need reinventing. It’s one of those hot dogs that’s already doing the most in the best way. All we had to do was cook it right and stack it properly.
Vienna Beef hot dogs are the move here. Throw them on the griddle over medium high heat and let them get some real color. A little seasoning on the outside, good sear all the way around, and that’s really all the cooking part needs.
After that, it’s all about the build. Tomatoes tucked in, pickles on the other side, relish, onions, mustard, sport peppers, celery salt. No ketchup. Don’t even think about it.
It’s messy, loaded, and exactly what a hot dog should be.
INGREDIENTS
- Vienna Beef hot dogs
- Brioche hot dog buns or poppy seed buns
- Yellow mustard
- Yellow onion
- Dill pickles
- Tomatoes
- Sport peppers
- Sweet relish
- Celery salt
- Avocado oil or any high smoke point oil
- BBQ rub or seasoning of choice
INSTRUCTIONS
Vegetables
- Dice yellow onion and set aside for assembly.
- Slice tomatoes and cut each slice in half. Set aside for assembly.
The Cook
- Turn griddle to medium high heat
- Once heated, lightly coat surface with avocado oil or another high smoke point oil.
- Place hot dogs on the griddle.
- Season each side of the hot dogs with BBQ rub or seasoning of choice.
- Cook evenly on all sides until desired color is reached.
- Remove hot dogs from the griddle.
Assembly
- Begin with a poppy seed bun.
- If you do not have a poppy seed bun, coat the outside of the hot dog bun with butter and sprinkle with poppy seeds until evenly coated.
- Place hot dog in the bun.
- On one side, tuck 2 tomato slices between the hot dog and bun.
- On the other side, tuck dill pickles between the hot dog and bun.
- Spoon sweet relish along the entire length of the hot dog.
- Sprinkle diced onions across the top.
- In a zig zag pattern, squirt yellow mustard over the top.
- Lay 2 to 3 sport peppers on top.
- Finish with a dusting of celery salt.
- Serve immediately.