Chicago Dog

3.8

(41)

1 Review

By

Martha Stewart Test Kitchen

Updated on July 10, 2018

Yield:

6

Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking these dogs at home for your next casual buffet.

Ingredients

6 split hot dog buns
3 tablespoons melted unsalted butter
1 tablespoon plus 1 teaspoon poppy seeds
6 all-beef hot dogs
6 dill pickle spears
12 tomato wedges
Yellow mustard
Sweet relish
1 small white onion, finely chopped
6 sport peppers or peperoncini
Celery salt

Directions

Brush outsides of buns with butter; sprinkle with poppy seeds.
Bake, split sides down, at 350 degrees until warm, about 5 minutes.
Warm hot dogs in boiling water for 5 minutes; transfer to buns.
Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.
Squirt mustard over each in a zigzag; top with a dollop of relish.
Divide onion among hot dogs.
Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.

Cook's Notes

You can make up a platter of the dogs, but it's also fun to arrange the toppings in bowls and let your friend do the rest.

Originally appeared: Martha Stewart Living, July 2011