Chicago Style Hot Dog
"An all-beef hot dog on a steamed poppy seed bun piled high with mustard, bright green sweet pickle relish, chopped onion, tomato wedges, a dill pickle spear, sport peppers, and a dash of celery salt. Don't even think about ketchup!"
INGREDIENTS:
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| 5 all-beef hot dog 5 poppyseed hot dog bun 1/4 cup and 1 tablespoon yellow mustard 1/4 cup and 1 tablespoon sweet green pickle relish | 1/4 cup and 1 tablespoon chopped onion 20 tomato wedges 5 dill pickle spear 10 sport peppers 5 dashes celery salt |
DIRECTIONS:
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| 1. | Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. |
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| 2. | Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup! |
