4 all-beef hot dogs
4 poppy seed hot dog buns (see Cook's Note)
1 dill pickle, quartered lengthwise
1 medium tomato, cut into 8 wedges
Chicago-style relish (see Cook's Note)
1/2 sweet white onion, finely diced
8 sport peppers (see Cook's Note)
If you can’t find poppy seed buns, use regular buns and sprinkle the hot dog with poppy seeds at the end. If you can’t find Chicago-style relish, you can substitute with sweet relish. And you can substitute other pickled peppers for the sport peppers.