Chicago-Style Hot Dog

Instructions

1. Prepare the hot dogs
   Bring a pot of water to a simmer (not a full boil). Add the all-beef hot dogs and simmer for about 5-7 minutes until heated through. Alternatively, grill the hot dogs over medium heat for 5-7 minutes, turning occasionally, until they develop grill marks and are heated through.
2. Warm the buns
   While the hot dogs are cooking, lightly steam the poppy seed buns for about 1-2 minutes until warm but not soggy. You can do this by placing them in a steamer basket over simmering water, or by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble the base
   Place each hot dog in a bun. Spread a generous amount of yellow mustard along one side of the hot dog. Never add ketchup to a Chicago-style hot dog – it's considered sacrilege in Chicago!
4. Add the toppings
   Spoon sweet pickle relish on top of each hot dog. Add chopped yellow onions, two tomato wedges per hot dog, a pickle spear tucked between the hot dog and one side of the bun, and two sport peppers on top. Arrange two cucumber slices on the side of each hot dog.
5. Finish with celery salt
   Sprinkle a light dusting of celery salt over the entire hot dog. This finishing touch adds the distinctive flavor that makes a Chicago hot dog authentic. Serve immediately while everything is fresh and the bun is still warm.