Go Back

Chicago Dog

A classic Chicago-style hot dog loaded with sweet pickle relish, chopped onion, diced tomato, sport peppers, mustard, celery salt, and pickle spears on a poppy seed bun.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 beef hot dogs
  • 4 soft poppy seed hot dog buns
  • 1 cup sweet pickle relish
  • 1 medium onion finely chopped
  • 1 medium tomato diced
  • 1/2 cup sport peppers whole
  • 1 tablespoon yellow mustard
  • 1 tablespoon celery salt
  • 1 cup green pickle spears
  • 1 cup chopped lettuce optional

Equipment

  • Grill or stovetop skillet
  • Hot dog buns
  • Tongs
  • Sharp knife
  • Serving platter

Method
 

  1. Gather all ingredients and chop the onion and tomato so they are ready for assembly.
  2. Preheat a grill or skillet over medium heat (about 350°F) and grill the hot dogs for 5-7 minutes, turning occasionally until slightly charred.
  3. Place the hot dog buns on the grill and toast for 1-2 minutes until warm and lightly browned.
  4. Transfer each hot dog into a toasted bun, ensuring a snug fit without squashing.
  5. Spoon 1/4 cup sweet pickle relish evenly over each hot dog.
  6. Sprinkle 2 tablespoons of finely chopped onion on top of the relish.
  7. Top each dog with 2 tablespoons diced tomato and 2-3 whole sport peppers.
  8. Drizzle 1 teaspoon yellow mustard over the toppings and finish with a generous sprinkle of celery salt.

Notes

Serve with extra mustard and relish on the side. You can substitute turkey dogs for a lighter option and use jalapeños instead of sport peppers for extra heat.