Chicago-Style Hot Dogs
Yellow mustard, tomatoes, cucumber, pickle relish, and a dill pickle spear top this grilled hot dog recipe. Sprinkle with a dash of celery salt if you like.
Ingredients
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1/2 cup yellow mustard
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8 toasted hot dog buns
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1 large ripe tomato, cut into thin half-moons
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1 small cucumber, peeled and sliced into thin half-moons
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8 hot dogs, grilled to taste
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Celery salt, to taste
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1/3 cup pickle relish
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4 dill pickle spears, halved lengthwise
Directions
1.
For each serving, spread 2 teaspoons mustard over a toasted bun. Arrange tomatoes down one side of the bun and cucumbers down the other side. Add hot dog and sprinkle with celery salt. Top each with 1 teaspoon mustard, 2 teaspoons relish and a piece of pickle.
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