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By Eric Kim

Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.

Time

15 minutes

 

Often described as “dragged through the garden” — referring to all of the vegetable toppings — this hot dog is a joy to eat in honor of the Windy City.

A proper Chicago dog is an all-beef frankfurter (such as Vienna Beef) in a poppy seed bun, topped with yellow mustard, neon-green sweet pickle relish, chopped white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt. This stovetop recipe is very forgiving, and there are ways to adapt: No poppy seed buns? Just sprinkle a pinch of loose poppy seeds over regular hot dog buns slathered in melted butter. No neon-green sweet relish? Stir a drop or two of green food coloring into regular sweet relish. If you can’t find Chicago-style sport peppers, then sliced pepperoncini works in a pinch. Don’t skip the celery salt; its herbal lightness makes these dogs shine.

Featured in: Welcome to Chicago, Hot Dog Town, U.S.A.

 

Ingredients

Yield: 4 servings

  • 4tablespoons unsalted butter
  • 4split poppy seed hot dog buns
  • 4all-beef hot dogs, preferably bun-length
  • Yellow mustard
  • ¼cup sweet pickle relish
  • 1small white onion, small-diced
  • 1small tomato, halved and thickly sliced lengthwise
  • 4dill pickle spears
  • 4 to 8sport peppers
  • Celery salt

 

Preparation

  • Step 1

In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.

  • Step 2

Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)

  • Step 3

Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.

Tip

  • If you’re grilling, just cook the hot dogs over direct medium heat until charred and blistered in spots, 8 to 10 minutes, and meanwhile toast the buns over the open flame as well, about 30 seconds.

 

 

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