Chicago Dog

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Ingredienser

6 split hot dog buns

3 tablespoons melted unsalted butter

1 tablespoon plus 1 teaspoon poppy seeds

6 all-beef hot dogs

6 dill pickle spears

12 tomato wedges

Yellow mustard

Sweet relish

1 small white onion, finely chopped

6 sport peppers or peperoncini

Celery salt

Fremgangsmåte

Instructions Checklist

Brush outsides of buns with butter; sprinkle with poppy seeds.

Bake, split sides down, at 350 degrees until warm, about 5 minutes.

Warm hot dogs in boiling water for 5 minutes; transfer to buns.

Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.

Squirt mustard over each in a zigzag; top with a dollop of relish.

Divide onion among hot dogs.

Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.

Notater

You can make up a platter of the dogs, but it's also fun to arrange the toppings in bowls and let your friend do the rest.