Chicago Style Hot Dog Recipe

Beef hot dogs: The main protein of the dish, providing a savory and juicy base.

Poppy seed hot dog buns: Adds a slight crunch and unique flavor to the hot dog.

Yellow mustard: A tangy condiment that complements the other toppings.

Dill pickle spears: Adds a crisp and tangy element to the hot dog.

Sweet pickle relish: Provides a sweet contrast to the other savory ingredients.

Tomato wedges: Fresh and juicy, adding a burst of flavor.

Pickled sport peppers: Spicy and tangy, these peppers add a kick to the hot dog.

Chopped onions: Adds a bit of crunch and sharpness.

Celery salt: A unique seasoning that ties all the flavors together.

When preparing a Chicago-style hot dog, make sure to use poppy seed buns for an authentic experience. To achieve the perfect grill marks on your beef hot dogs, rotate them occasionally while grilling. This ensures even cooking and a visually appealing presentation. Additionally, when adding the yellow mustard, sweet pickle relish, and chopped onions, distribute them evenly along the length of the hot dog for a balanced flavor in every bite.

• beef hot dogs - Substitute with turkey hot dogs: Turkey hot dogs are a leaner option and provide a similar texture and flavor profile.

• beef hot dogs - Substitute with vegetarian hot dogs: For a plant-based alternative, vegetarian hot dogs offer a similar taste and texture.

• poppy seed hot dog buns - Substitute with whole wheat hot dog buns: Whole wheat buns are a healthier option and still provide a sturdy base for the toppings.

• poppy seed hot dog buns - Substitute with gluten-free hot dog buns: For those with gluten sensitivities, gluten-free buns are a suitable alternative.

• yellow mustard - Substitute with Dijon mustard: Dijon mustard offers a slightly different flavor but still provides the tangy element needed.

• yellow mustard - Substitute with spicy brown mustard: Spicy brown mustard adds a bit more heat and complexity to the flavor.

• dill pickle spears - Substitute with bread and butter pickles: Bread and butter pickles add a sweet and tangy flavor, offering a different but complementary taste.

• dill pickle spears - Substitute with cornichons: Cornichons are small, tart pickles that provide a similar crunch and tang.

• sweet pickle relish - Substitute with chopped bread and butter pickles: Chopped bread and butter pickles offer a similar sweet and tangy flavor.

• sweet pickle relish - Substitute with chow-chow relish: Chow-chow relish is a tangy, slightly sweet relish that can stand in for sweet pickle relish.

• tomato wedges - Substitute with cherry tomatoes: Halved cherry tomatoes provide a similar fresh and juicy element.

• tomato wedges - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor that complements the other ingredients.

• pickled sport peppers - Substitute with pickled jalapeños: Pickled jalapeños offer a similar heat and tangy flavor.

• pickled sport peppers - Substitute with banana peppers: Banana peppers provide a milder heat and a tangy flavor.

• chopped onions - Substitute with green onions: Green onions add a milder onion flavor and a bit of color.

• chopped onions - Substitute with shallots: Finely chopped shallots offer a milder, slightly sweet onion flavor.

• celery salt - Substitute with celery seed and sea salt: A mix of celery seed and sea salt provides a similar flavor profile.

• celery salt - Substitute with dried celery flakes and salt: Dried celery flakes combined with salt can mimic the taste of celery salt.

• Allow the hot dogs to cool to room temperature before storing. This prevents condensation, which can make the buns soggy.
• Wrap each Chicago style hot dog individually in aluminum foil or plastic wrap. This helps maintain their shape and keeps the toppings in place.
• Place the wrapped hot dogs in an airtight container or a resealable plastic bag. This will help keep them fresh and prevent any odors from the refrigerator from affecting their taste.
• Store the container or bag in the refrigerator if you plan to consume the hot dogs within 2-3 days. For longer storage, place them in the freezer.
• When freezing, label the container or bag with the date to keep track of their freshness. Chicago style hot dogs can be frozen for up to 1 month.
• To reheat, remove the hot dogs from the refrigerator or freezer and unwrap them. If frozen, allow them to thaw in the refrigerator overnight.
• Preheat your oven to 350°F (175°C). Place the hot dogs on a baking sheet and cover them loosely with aluminum foil to prevent the buns from drying out.
• Heat in the oven for about 10-15 minutes, or until the hot dogs are warmed through. Alternatively, you can reheat them in the microwave for 1-2 minutes, but this may result in a slightly softer bun.
• Once reheated, you can add a fresh dash of celery salt or any other toppings that may have lost their texture during storage.

• Preheat your oven to 350°F (175°C). Wrap each hot dog in aluminum foil to keep it moist. Place them on a baking sheet and heat for about 10-15 minutes until warmed through.

• Use a microwave for a quick fix. Place the hot dog on a microwave-safe plate and cover it with a damp paper towel. Heat on high for 30-45 seconds. Check if it's hot enough; if not, continue in 15-second intervals.

• For a stovetop method, heat a skillet over medium heat. Add a splash of water or a bit of olive oil to the pan. Place the hot dog in the skillet and cover with a lid. Steam for about 5 minutes, turning occasionally, until heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the hot dog in the basket and heat for 3-5 minutes. This method will give the hot dog a nice, crispy exterior.

• To reheat the poppy seed buns, wrap them in a damp paper towel and microwave for about 10-15 seconds. Alternatively, you can place them in the oven for the last 5 minutes of the hot dog reheating time.

• For a toaster oven, preheat to 350°F (175°C). Place the hot dog on a baking tray and heat for 10-12 minutes, ensuring it’s warmed through and the bun is slightly toasted.

• If you prefer a grill, preheat it to medium heat. Wrap the hot dog in aluminum foil and place on the grill for about 5-7 minutes, turning occasionally until heated through.

• Grill: used to cook the hot dogs until they are heated through and have grill marks

• Tongs: used to handle and turn the hot dogs on the grill

• Knife: used to chop the onions and cut the tomato wedges

• Cutting board: provides a safe surface for chopping onions and cutting tomato wedges

• Measuring spoons: used to measure the yellow mustard, sweet pickle relish, and celery salt

• Serving platter: used to arrange and serve the assembled Chicago-style hot dogs

• Basting brush: optional, used to apply mustard evenly if desired

Preheat the grill: Start preheating your grill while you gather and prepare the other ingredients to save time.

Prep toppings in advance: Chop the onions, slice the tomatoes, and have the pickle spears and sport peppers ready before grilling.

Use a timer: Set a timer for the hot dogs on the grill to ensure they are cooked perfectly without needing constant attention.

Assemble efficiently: Lay out all your buns and toppings in an assembly line to quickly add each ingredient to the hot dogs.

Serve immediately: Have everything ready to go so you can serve the hot dogs as soon as they come off the grill.