Chicago Dogs
These Chicago Style Hot Dogs are as close as you're going to get without having to buy a ticket to Chicago. I'm going to go through all the specific toppings and show you how to D.I.Y. a poppyseed bun.
Prep Time10 minutes mins
Cook Time7 minutes mins
Total Time17 minutes mins
Course: Dinner
Cuisine: American
Servings: 6 to 8 hot dogs
Cost: $10
- 6 hot dog buns
- 1 large egg
- 1 tablespoon poppy seeds
- 6 all-beef hot dogs
- Yellow mustard
- 3 dill pickles cut into wedges
- 2 tomatoes cut into wedges
- 1/2 small yellow or white onion peeled and diced
- 6 sport peppers or pepperoncini peppers
- 3 tablespoons sweet relish
- Celery salt
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the hot dog buns side by side on the baking sheet. In a small bowl, beat together the 1 egg. Brush the top sides of the buns with the egg wash and sprinkle on the poppy seeds. Transfer to the oven to bake for 5 minutes. Remove and set aside.
Bring a medium pot filled with water to a boil. Drop the hot dogs into the water and then immediately cover, turn off the heat and allow to stand for 5 minutes. Place the hot dogs inside each of the hot dog buns. Top each hot dog with a squiggle of yellow mustard. Then, add a handful of diced onion, a teaspoon of sweet relish, a few pepperoncini, tomatoes and a dill pickle. Add a pinch of celery salt to each hot dog. Eat and serve immediately.
Calories: 147kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 560mg | Potassium: 192mg | Fiber: 2g | Sugar: 6g | Vitamin A: 492IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 2mg