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The Chicago Dog

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas 


Serves 8

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.


  • 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

How to Make It

  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.