These “dogs” bring back wonderful memories of wandering around Maxwell Street in Chicago in the 60s and 70s. It was never difficult to find a street vender hawking these Chicago Dogs.
Author:Linda Jolly
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:6 sandwiches 1x
Category:Sandwiches & Wraps
Method:Oven and Stovetop
Cuisine:Midwestern
Ingredients
Scale
6 split hot dog buns
3 tablespoons melted unsalted butter
1 tablespoon + 1 teaspoon poppy seeds
6 all-beef hot dogs
6 dill pickle spears
12 tomato wedges or 18 slices tomato
Yellow mustard
Sweet relish
1 small white onion, finely chopped
6 pepperoncini or sport peppers (optional)
Celery salt
Instructions
Brush outsides of buns with butter; sprinkle with poppy seeds.
Bake, split sides down, at 350 degrees F until warm, about 5 minutes.
Warm hot dogs in boiling water for 5 minutes; transfer to buns.
Arrange a pickle on one side of each hot dog and 2 tomato wedges or 3 tomato slices (more, if desired) on the other side.
Squirt mustard over each in a zigzag; top with a dollop of relish.
Divide onion among hot dogs.
Top each with a pepperoncino or sport pepper, if desired.