American · Lunch
Chicago-Style Hot Dog
Chicago-style hot dog of an all-beef frank in a poppy seed bun dragged through the garden with mustard, relish, onion, tomato, pickle, sport peppers, and celery salt.
$
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
28gFat
48gCarbs
5gSugar
2gFiber
1240mgSodium
55mgChol
Goes well with
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international
Instructions
1
Prep
Finely chop the onion, slice the tomatoes into wedges, and have the pickle spears and sport peppers ready.
2
Boil
Simmer the 2 hot dogs in gently boiling water over medium heat for 5 minutes until plump and heated through.
3
Build
Steam or warm both buns, then nestle in each frank. Line one side of each with a pickle spear and tomato wedges.
4
Plate
Top each hot dog with 1 tbsp mustard, 1 tbsp relish, half the chopped onion, and 2 sport peppers, then finish each with a pinch of celery salt and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) all-beef hot dog
- 2 poppy seed hot dog buns
- 2 tbsp yellow mustard
- 2 tbsp neon green relish
- 0.5 small onion
- 2 tomatoes
- 4 sport peppers
- 2 dill pickle spears
- 0.5 tsp celery salt