Chicago Style Hot Dog Recipe

Beef hot dogs: The main protein of the dish, providing a savory and juicy base.

Poppy seed hot dog buns: Adds a slight crunch and unique flavor to the hot dog.

Yellow mustard: A tangy condiment that complements the other toppings.

Sweet pickle relish: Adds a sweet and tangy flavor to balance the savory elements.

Dill pickle spears: Provides a crunchy and tangy contrast to the hot dog.

Tomato wedges: Adds freshness and a slight acidity to the dish.

Pickled sport peppers: Brings a spicy kick to the hot dog.

Chopped onions: Adds a sharp, pungent flavor and crunch.

Celery salt: A unique seasoning that enhances the overall flavor profile.

To achieve the perfect grill marks on your beef hot dogs, make sure your grill is preheated to a medium-high temperature. Rotate the hot dogs occasionally to ensure even cooking and to prevent burning. For the poppy seed buns, steaming them lightly will keep them soft and warm, enhancing the overall texture of your Chicago style hot dog.

• beef hot dogs - Substitute with turkey hot dogs: A leaner option that still provides a similar texture and flavor.

• beef hot dogs - Substitute with veggie dogs: A vegetarian alternative that mimics the taste and texture of traditional hot dogs.

• poppy seed hot dog buns - Substitute with whole wheat hot dog buns: A healthier option with more fiber and nutrients.

• poppy seed hot dog buns - Substitute with gluten-free hot dog buns: Suitable for those with gluten intolerance or celiac disease.

• yellow mustard - Substitute with Dijon mustard: Offers a slightly spicier and more complex flavor profile.

• yellow mustard - Substitute with honey mustard: Adds a touch of sweetness to balance the savory elements.

• sweet pickle relish - Substitute with dill pickle relish: Provides a tangier flavor that complements the other ingredients.

• sweet pickle relish - Substitute with chopped bread and butter pickles: Adds a sweet and tangy flavor similar to sweet pickle relish.

• dill pickle spears - Substitute with cornichons: Small, tart pickles that offer a similar crunch and tang.

• dill pickle spears - Substitute with kosher dill pickles: A slightly different flavor but still provides the necessary crunch and tang.

• tomato wedges - Substitute with cherry tomatoes: Smaller but still juicy and flavorful, easy to place in the bun.

• tomato wedges - Substitute with roasted red peppers: Adds a sweet and smoky flavor that complements the other ingredients.

• pickled sport peppers - Substitute with pickled jalapeños: Offers a similar heat and tangy flavor.

• pickled sport peppers - Substitute with banana peppers: Milder in heat but still provides a tangy kick.

• chopped onions - Substitute with green onions: Adds a milder onion flavor and a bit of color.

• chopped onions - Substitute with shallots: Offers a sweeter and more delicate onion flavor.

• celery salt - Substitute with celery seed and salt: Mix equal parts of celery seed and salt to mimic the flavor of celery salt.

• celery salt - Substitute with dried celery flakes and salt: Provides a similar flavor profile when combined with salt.

• Allow the hot dogs to cool completely before storing. This helps prevent condensation, which can make the buns soggy.
• Wrap each hot dog individually in aluminum foil or plastic wrap to maintain freshness and prevent them from sticking together.
• Place the wrapped hot dogs in an airtight container or a resealable plastic bag. This will help keep them fresh and prevent any odors from the refrigerator from seeping in.
• Store the hot dogs in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer.
• When freezing, label the container or bag with the date to keep track of how long they have been stored.
• To reheat refrigerated hot dogs, you can use a microwave, oven, or stovetop. For the microwave, wrap the hot dog in a damp paper towel and heat for about 30 seconds to 1 minute. For the oven, preheat to 350°F (175°C) and heat the hot dogs for about 10 minutes. On the stovetop, you can reheat them in a skillet over medium heat until warmed through.
• For frozen hot dogs, thaw them in the refrigerator overnight before reheating. This ensures even heating and maintains the quality of the hot dogs.
• Avoid reheating hot dogs multiple times as this can affect their texture and flavor. Reheat only the amount you plan to consume.
• Store any leftover toppings such as mustard, pickle relish, chopped onions, tomato wedges, and pickle spears separately in airtight containers in the refrigerator. This keeps them fresh and prevents them from making the hot dogs soggy.
• For the best taste and texture, consume the stored hot dogs within 1-2 months if frozen.

• Preheat your oven to 350°F (175°C). Wrap each hot dog in aluminum foil to retain moisture and place them on a baking sheet. Heat for about 10-15 minutes or until thoroughly warmed.
• For a quicker method, use a microwave. Place the hot dog on a microwave-safe plate and cover it with a damp paper towel. Heat on high for 30-45 seconds or until hot.
• To reheat the poppy seed buns, wrap them in a slightly damp paper towel and microwave for 10-15 seconds. Alternatively, you can steam them for a few minutes until warm.
• If you prefer a stovetop method, heat a skillet over medium heat. Add a small amount of water to the skillet and place the hot dogs in the pan. Cover and steam for about 5 minutes, turning occasionally.
• For the toppings, such as chopped onions, tomato wedges, and pickle spears, it's best to keep them fresh. If they need a slight warm-up, you can briefly microwave them for 10-15 seconds or let them come to room temperature before serving.

• Grill: Used to cook the hot dogs until they are heated through and have grill marks.

• Steamer: Used to steam the poppy seed buns until warm.

• Tongs: Handy for placing the hot dogs on the grill and turning them to ensure even cooking.

• Knife: Essential for chopping onions and cutting tomato wedges.

• Cutting board: Provides a safe surface for chopping onions and slicing tomatoes.

• Spoon: Useful for spreading mustard and sweet pickle relish on the hot dogs.

• Serving plate: Used to arrange the assembled hot dogs before serving.

• Measuring spoons: Helps in measuring out the mustard, sweet pickle relish, and celery salt accurately.

Pre-cook the hot dogs: Grill the hot dogs in advance and store them in the fridge. Reheat them quickly when ready to serve.

Prep the toppings: Chop the onions and tomato wedges ahead of time. Keep them in separate containers for easy assembly.

Steam buns together: Steam all poppy seed buns at once by placing them in a large steamer basket.

Organize your workspace: Arrange all condiments and toppings in the order they will be used to streamline the assembly process.

Use squeeze bottles: Transfer mustard and relish into squeeze bottles for quicker and more precise application.