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The Chicago Style hot dog, just like I used to get back at home, packs a salad’s worth of vegetables on a beefy frank. Living on the East coast means you cannot find either Vienna beef franks (a Chicago staple) or sport peppers at every deli. I’m in Nathan’s and Hebrew National country, my friends. I substituted pepperoncini for sport peppers, and Boar’s Head franks for Vienna’s, but if you want the authentic Chitown stuff, Vienna has a mail order website. A cool gift idea for any Chicago transplants feeling homesick for hometown dogs. (side note: OMGOMGOMG THEY HAVE DITKA’S POLISH SAUSAGE?!?!??!?!)
2 franks
2 hot dog buns
1/2 cup hot dog relish
1 tablespoon mint, finely chopped
1 tomato, sliced
1/2 onion, chopped
1 dill pickle, quartered
1/4 cup pepperoncini
yellow mustard
1/2 teaspoon celery salt
black pepper
Cook franks (you can grill them, brown them or boil them. Grilling would be my first choice, but since I don’t have one in my small Brooklyn apartment with no backyard, I browned mine on all sides evenly in a skillet over medium heat). Mix mint into hot dog relish. Toast buns. Stack buns with frank, slices of tomato, onion, pickle, hot dog relish, and pepperoncini. Drizzle on yellow mustard. Sprinkle on celery salt and black pepper. Serve. Makes two hot dogs.
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