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Brueck's Chicago-Style Hot Dog

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Whether you're a purist, a historian or just really hungry, my Chicago hot dogs recipe is a home run.
Prep: 20 min. 
Cook: 5 min.

Ingredients
  • 4 Chicago-style beef hot dogs
  • 4 poppy seed hot dog buns, split
  • 4 tablespoons yellow mustard
  • 4 tablespoons sweet pickle relish
  • 1/2 cup finely chopped white onion
  • 1 large beefsteak tomato, cut into thick slices or wedges
  • 4 dill pickle spears
  • 12 pickled sport peppers
  • Dash celery salt
Directions
  1. Place hot dogs in a large saucepan; cover with water. 
  2. Bring to a boil; reduce heat to a simmer. 
  3. Cook 4-6 minutes or until hot dogs start to split.
  4. Meanwhile, place buns on a microwave-safe plate. 
  5. Cover with a wet paper towel; microwave 30-60 seconds. 
  6. Place cooked hot dogs inside the steamed buns. 
  7. Top each with mustard, relish, onion, tomato, pickles, sport peppers and a dash of celery salt. 
  8. Serve immediately.

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