The Chicago Dog

Coastal Living
The Chicago Dog Recipe

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas 

If you like relish and diced onion you can add these on, too, as they're classic to The Chicago Dog. If you can find poppyseed hot dog buns, use them.

Serves 8


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8 hot dogs
8 hot dog buns
8 tablespoons mustard
16 whole sport peppers or pepperoncini peppers with seeds removed, cut into strips
16 (1/4-in.-thick) tomato slices, halved
8 (1/2-in.-thick) pickle spears
1 teaspoon celery salt


1. Preheat grill to medium-high (350°F to 400°F). Grill hot dogs about 6 minutes, turning occasionally, until heated through and grill marks appear. Grill buns, if desired.

2. Spread cut sides of buns with 1 tablespoon mustard each. Place hot dogs in buns. Top evenly with peppers, tomato, and pickle spears. Sprinkle evenly with celery salt.

Created date

July 2016