Chicago Dogs

Now you don't have to make a trip to the Windy City to enjoy a version of the signature hot dogs smothered in classic condiments. A Chicago-Style Dog or Chicago Dog is usually boiled, but we chose to steam ours—it gives the hot dog a good snap, and the steamed buns are warm and squishy in the best way possible.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

4 all-beef hot dogs

4 poppy seed hot dog buns (see Cook's Note)

Yellow mustard

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)

Celery salt

Directions

  1. Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
  2. Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt. 

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.

Chicago Dogs
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Larisa Alvarez

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