Ingredients
4 hot dog buns
3 tbsp. melted butter
1 tbsp. poppy seeds
4 hot dogs
1 tbsp. yellow mustard
1/4 c. pickle relish
1/4 white onion, finely chopped
1 tomato, sliced into half moons
4 pickle spears
8 sport peppers
1/2 tsp. celery salt
Preparation
Step 1Preheat oven to 350°. Brush outside of hot dog buns with butter and sprinkle poppy seeds on top. Place buns, seam side down, on a baking sheet. Bake until lightly toasted and poppy seeds stick to bun, 10 minutes.Step 2In a large pot of boiling water, add hot dogs and boil until warmed through, 5 minutes. Step 3Place hot dogs in buns and then top with mustard, onion, relish, tomato slices, pickle spear, sport peppers, and a pinch of celery salt.
Love the Chicago-style hot dog? Let us know in the comments, and don’t forget to rate it if you try it!
