A Windy City classic!
Servings: 4
Ingredients
For the Hot Dogs
- 4 hot dogs. I use Vienna Beef.
- 4 hot dog buns, preferably with poppy seeds.
Condiments
- 1 tomato cut in wedges
- 1/2 white onion chopped
- yellow mustard
- Chicago Style Relish I use Vienna Beef brand
- Chicago Style Sport Peppers optional
- celery salt
Instructions
- Fill a saucepan (with lid and steamer) with one inch of water. Heat the water on medium until it starts to boil. About 5 minutes.
- Place the steamer on top of the saucepan and lower the heat to Medium-Low.
- Using tongs, carefully place the hot dogs in steamer. Cover with lid and let sit for about 5 minutes. Remove to plate.
- Separate the hot dog rolls. If desired, place the buns in the steamer and steam for 1-2 minutes until warm. Remove to plate.
- To assemble the hot dogs, place an open the buns partly. Place the hot dog on the bun and top with yellow mustard, Chicago style relish, and chopped onion. Place two tomato wedges between the top of the dog and the bun and a pickle spear between the bottom of the dog and the bun. Add two sport peppers on top if desired and finally sprinkle with celery salt. Remember: There’s no place for ketchup on this "Windy City" classic!
© Ginny's Recipe Collection