New This Month

How to Build a Chicago Dog


Some traditions you just don't mess with, and a Chicago dog is one of them. Try rocking these dogs at home for your next casual buffet.

  • Yield: Makes 6

Source: Martha Stewart Living, July 2011


  • 6 split hot dog buns
  • 3 tablespoons melted unsalted butter
  • 1 tablespoon plus 1 teaspoon poppy seeds
  • 6 all-beef hot dogs
  • 6 dill pickle spears
  • 12 tomato wedges
  • Yellow mustard
  • Sweet relish
  • 1 small white onion, finely chopped
  • 6 sport peppers or peperoncini
  • Celery salt


  1. Brush outsides of buns with butter; sprinkle with poppy seeds.

  2. Bake, split sides down, at 350 degrees until warm, about 5 minutes.

  3. Warm hot dogs in boiling water for 5 minutes; transfer to buns.

  4. Arrange a dill pickle spear on 1 side of each hot dog and 2 tomato wedges on the other side.

  5. Squirt yellow mustard over each in a zigzag; top with a dollop of sweet relish.

  6. Divide onion among hot dogs.

  7. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.


Make 4 Chicago dogs using these quantities: 2 tablespoons melted butter; 2 teaspoons poppy seeds; 4 hot dog buns; 4 all beef hot dogs; 1/2 white onion, minced; 1 tomato, cut into 4 wedges; 4 dill pickle spears; 2 tablespoons sweet relish; 1 1/2 tablespoons yellow mustard; and 4 jarred peperoncino peppers. To warm the hot dog buns, she preheated the oven to 375 degrees.

Cook's Notes

You can make up a platter of the dogs, but it's also fun to arrange the toppings in bowls and let your friend do the rest.

Reviews Add a comment