Chicago Hot Dog

Instructions

1. 1

   Prepare the Toppings

   • Finely chop the white onion and cut the tomato into 8 wedges.
   • Arrange all your toppings—mustard, relish, onion, tomato, pickle spears, and sport peppers—for easy assembly.
2. 2

   Steam the Hot Dogs

   • Pour about an inch of water into a pot and bring it to a boil. Place a steamer basket inside, ensuring the water level is below the basket.
   • Place the all-beef hot dogs in the steamer basket, cover the pot, and steam for 5-7 minutes until plump and heated through to an internal temperature of 160°F (71°C).
3. 3

   Warm the Buns

   • During the final 2 minutes of steaming, carefully place the poppy seed buns directly on top of the hot dogs in the steamer.
   • Cover and steam for 60-90 seconds until they are warm and soft. Be careful not to over-steam, as they can become soggy.
4. 4

   Assemble the Chicago Dog

   • Carefully remove a warm bun and place a steamed hot dog inside.
   • Apply the toppings in this specific order for the authentic experience: Squiggle yellow mustard from end to end. Add a generous line of bright green relish. Sprinkle with chopped onions.
   • Tuck two tomato wedges between the hot dog and the bun on one side.
   • Nestle the dill pickle spear in the opposite side.
   • Place two sport peppers on top of the hot dog.
   • Finish with a light dash of celery salt over the entire creation.
5. 5

   Serve Immediately

   • Serve the Chicago hot dogs immediately while they are hot and the buns are soft. Traditionally served with a side of french fries.