Chicago-Style Hot Dogs
Celebrate baseball season with this classic Chicago-style hot dog recipe—a nod to Jackie and Cubs fans everywhere. No ketchup allowed! (Except on Jackie's)
Ingredients
- 4 all-beef hot dogs (Vienna Beef recommended)
- 4 poppy seed hot dog buns
- Yellow mustard
- Sweet pickle relish (bright green if available)
- 1 small white onion, finely chopped
- 8 tomato slices, halved
- 8 sport peppers
- Dill pickle spears
- Celery salt (a must!)
Instructions
- Grill or steam hot dogs until fully cooked, about 5–7 minutes. (Chef Paddy is Team Grilled.)
- Steam or lightly toast poppy seed buns until warm.
- Place a hot dog into each bun. Apply a generous zigzag of yellow mustard.
- Add a spoonful of sweet pickle relish and sprinkle with finely chopped onions.
- Arrange tomato slices alongside the hot dog and tuck sport peppers into each side.
- Add a dill pickle spear on the opposite side of the tomatoes.
- Finish with a generous sprinkle of celery salt.
Chef Paddy’s Tips
- Respect the Tradition: It’s not just a hot dog—it’s a Chicago institution. Drag it through the garden, load it right, and skip the ketchup. (Unless you're Jackie.)
- Use Poppy Seed Buns: The bun matters. It should be soft but sturdy enough to hold the full lineup of toppings.
- The Pickle is a Power Move: Don’t skip the spear—the crunch balances the heat from the sport peppers and the richness of the dog.
- Vienna Beef or Bust: For the real deal, go with Vienna Beef or another quality all-beef dog. Grill it if you're with Chef Paddy.
- Keep Ingredients Cold: Everything but the hot dog should go on cold to keep the toppings crisp and the bite balanced.
- Balance is the Secret: A little of everything—don’t overload on one topping. The magic’s in the mix.
Let’s cook with heart and hustle.
