American · Lunch
Chicago-style hot dog
Chicago-style hot dog features an all-beef frankfurter, boiled and steamed in a poppy seed bun, topped with yellow mustard, chopped white onion, sweet relish, dill pickle spear, tomato wedges, pickled sport peppers, and celery salt. No ketchup is used.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
517Calories
19.8gProtein
31.2gFat
42.1gCarbs
9.8gSugar
3.4gFiber
1620mgSodium
73mgChol
10.8gSat Fat
440mgPotassium
102mgCalcium
3.4mgIron
1.2mcgVitamin B12
9mgVitamin C
low-cholesterol
herb-salt
all-time-classics
quick-lunch
Instructions
1
Prep
Set out the bun and poppy seed hot dog; chop the white onion, cut the tomato into wedges, and gather the mustard, relish, pickle, peppers, and celery salt.
2
Boil
Bring a small pot of water to a boil over high heat, add the hot dog, and cook 5 to 6 minutes until plump and firm with no pink inside.
3
Steam
Set the bun cut-side down in a steamer basket over the pot for 1 to 2 minutes over medium heat until warm and soft.
4
Build
Nestle the hot dog into the steamed bun, drag it through mustard, add relish, scatter onion, tuck tomato and pickle alongside, wedge peppers between dog and bun, dust with celery salt, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 all-beef hot dog, 6 oz (420g)
- 22 poppy seed hot dog bun, 1.6 oz (45g)
- 4 tsp4 tsp yellow mustard
- 2 tbsp2 tbsp sweet green relish
- 2 tbsp2 tbsp white onion
- 44 tomato wedges, 1.2 oz (70g)
- 22 dill pickle spear, 0.7 oz (20g)
- 44 pickled sport peppers
- 1/4 tsp1/4 tsp celery salt
