Entree: United States – Great Lakes – Chicago-Style Hot Dog (All-beef hot dog served in a steamed poppy-seed bun with a prescribed set of classic Chicago toppings)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 6 min

Total 10 min

Ingredients

- 4 all-beef hot dogs, approx. 6 oz (170 g) each
- 4 poppy seed hot dog buns
- 2 tbsp (30 ml) yellow mustard
- 4 tbsp (60 ml) bright sweet pickle relish (neon/green relish)
- 1/4 cup (40 g) finely chopped white onion
- 1 medium (about 6 oz / 170 g) tomato, sliced into 8 thin wedges
- 4 dill pickle spears
- 8–12 sport peppers
- 1/2 tsp (2.5 g) celery salt
- 4 cups (960 ml) water for steaming or a steamer basket

Instructions

1. Bring 4 cups (960 ml) water to a simmer in a saucepan large enough to hold the hot dogs and buns (or set up a steamer). Place hot dogs in simmering water and steam or gently simmer 4–6 minutes until heated through.
2. In the last 1–2 minutes of steaming, add the buns to the steamer or cover them with a lid above the simmering water to warm and steam the buns.
3. Place one steamed hot dog in each warmed poppy seed bun. Squirt about 1/2 tbsp (7.5 ml) yellow mustard along the length of each frankfurter.
4. Add 1 tbsp (15 ml) bright green sweet relish over the mustard, then sprinkle about 1 tbsp (10 g) chopped onion on each.
5. Tuck two tomato wedges along one side of each hot dog and place a dill pickle spear alongside on the other side.
6. Top each dog with 2–3 sport peppers and finish with a light dusting of celery salt. Serve immediately, traditionally without ketchup.