Loaded Chicago-Style Hot Dog

The Chicago-style hot dog is a carefully considered combination, not a free-for-all. Each of the seven toppings has a specific role — the mustard brings tang, the relish adds sweetness, the onion gives sharpness, the tomato brings freshness, the pickle provides brine, the sport peppers add heat, and the celery salt ties it all together. Together they create something more balanced and interesting than any single topping could on its own. One rule: no ketchup.

Ingredients

• 1 all-beef hot dog frank (Vienna Beef style preferred)
• 1 poppy seed hot dog bun
• 1 tsp yellow mustard
• 1 tbsp sweet green relish
• 2 tbsp white onion, finely chopped
• 2 Roma tomato wedges
• 1 dill pickle spear
• 2–3 pickled sport peppers (or pepperoncini as a substitute)
• 1 pinch celery salt

Instructions

1. Steam the frank: Bring water to a boil, reduce to a simmer, and set a steamer basket over the pot. Steam the hot dog for 4–5 minutes until the skin just starts to blister.
2. Steam the bun: Place the poppy seed bun in the steamer for 30–60 seconds until warm and soft. Avoid over-steaming or it will become soggy.
3. Mustard and relish: Lay the frank in the bun. Apply yellow mustard first, then the sweet green relish.
4. Add onion: Scatter the finely chopped white onion over the relish.
5. Tomato and pickle: Tuck tomato wedges along one side of the frank and the dill pickle spear along the other.
6. Sport peppers and celery salt: Add the sport peppers on top of the frank, then finish with a light pinch of celery salt over the whole dog.
7. Serve immediately: Chicago hot dogs are best eaten straight away while the bun is still warm.